Fillet Shredded Bombay
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g pork fillet (s)
- some rapeseed oil
- 2 small Glasses mushrooms, whole heads
- 1 large can (s) pineapple pieces
- 2 tomato (s)
- 1 large onion (s)
- 250 ml coconut milk or cream
- 1 packet orange zest or freshly grated peel
- salt and pepper
- Turmeric or curry powder
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into strips like sliced meat. Then fry well all over in rapeseed oil, then season well with salt, pepper and turmeric or curry. Then remove from the pot and set aside.
- Fry the onion, cut into small pieces, in the oil until golden. Add the tomatoes cut into pieces and let them stew for a while. Then add the mushrooms and the pineapple pieces. Pour the coconut milk (or cream) over it and simmer for about 3 minutes. Then put the meat back in, add the orange peel and simmer gently for another 5 minutes.
- Season again to taste and, if necessary, season with salt, pepper and turmeric.
- Rice tastes good with it, but duchess potatoes also go well.
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