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 meat into 1 cm cubes and fry them in a saucepan with a little oil. Deglaze with the white wine vinegar. Add a pinch of salt, garlic, ginger, pepper and bay leaves. Let it boil down until there is no more liquid.
2. Stir in pineapple juice, pineapple pieces, coconut milk and stock powder and cook until the meat is tender. Thicken with the sauce thickener and season to taste again.
3. Serve with a little rice.