Roast pork and pineapple-a combination quite traditional, almost like pineapple and chicken. Well, mushrooms are old and traditional friends of any meat. Instead of them, you can, of course, take other mushrooms, but I think in this dish, mushrooms are most appropriate. The meat is first fried, then stewed a little in the company of pineapples – the result is a sauce with a piquant, sweet and sour taste. In any case, it is always delicious!
| Cook Time | 40 minutes |
| Servings |
Ingredients
- Pork (the pulp, best of all the neck)
- 200 gram Champignons fresh
- 1 jar Pineapple
- 4 cloves Garlic
- 1 tablepsoon Clarified butter
- Allspice to taste
Ingredients
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Instructions
- Cut the pork not too small.
- Cut the mushrooms into plates.
- Chop the garlic with pucks.
- Put the pineapple and juice in a bowl.
- In a frying pan, heat the melted butter and fry the meat until soft.
- Put the mushrooms to the meat. Fry, stirring, until the mushrooms are ready.
- Add the pineapple along with the juice and garlic. Add salt, pepper, mix, and simmer without lid on medium heat for five minutes.
- Serve with any side dish-boiled rice is very suitable.
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