Summary

Ingredients

• 500 g pork oulash
• 80 ml white wine vinegar
• 2 cloves garlic, finely chopped
• 2 bay leaves
• 2 tablespoon ginger, finely chopped
• 1 teaspoon black pepper, freshly ground
• 1 pinch (s) salt
• 120 ml pineapple juice
• 200 ml coconut milk
• 1 teaspoon stock powder
• 2 slices pineapple, cut into cubes
• Sauce thickener
• oil

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Instructions

1. Cut the pork into 1 cm cubes. Heat a small amount of oil in a saucepan over medium-high heat. Fry the meat cubes for 2-3 minutes, stirring occasionally, until browned. Pour in the white wine vinegar to deglaze the pan, scraping up any browned bits. Stir in the salt, garlic, ginger, black pepper, and bay leaves. Simmer over medium heat for 8-10 minutes until the liquid has nearly evaporated.
2. Pour in the pineapple juice, add the pineapple cubes, coconut milk, and stock powder. Stir well. Simmer over medium heat for 15-20 minutes, stirring occasionally, until the pork is tender and reaches an internal temperature of 63 °C (145 °F). Add the sauce thickener according to package directions and stir until the sauce reaches the desired thickness. Taste and season with additional salt and pepper if needed.
3. Serve over rice.