Summary

Ingredients

• 1 loin
• Incense bellies
• 2 onions)
• 200 ml ketchup (curry ketchup)
• 200 ml cream
• 200 ml crème fraîche

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Instructions

1. Cut the loin into slices about 2 cm thick. Place the smoked bundle in thin slices on top. Place the onions in rings on top. Mix the curry ketchup, cream and creme fraiche as a sauce and pour over. Bake at 200 degrees until the sauce is quite brown.