Summary

Ingredients

• 2 cans pineapple, in pieces (45 ml each)
• 3 bell pepper (s)
• 4 onion (s)
• 250 g mushrooms
• 1 kg pork neck
• 2 tablespoon tomato paste
• 2 tablespoons oil
• 750 ml vegetable stock, hot
• 1 tablespoon cayenne pepper
• salt and pepper
• 150 g sour cream
• Parsley, for garnish

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Instructions

1. Drain the pineapple. Catch the juice in the process. Cut the bell pepper into bite-sized pieces. Peel and cut the onions into eighths. Clean the mushrooms. Cut the meat into cubes. Remove the fat in the process. Heat the oil and sear the meat all over. Add the mushrooms and onions and fry briefly. Add tomato paste and sweat. Add the pineapple and paprika and deglaze with 3/4 L hot stock and 200 ml pineapple juice. Season well with cayenne pepper, salt and pepper.
2. Cover the Dutch oven and cook it in the preheated oven at 175 ° C (convection: 150 ° C, gas: level 2) for approx. 2 hours. Then season to taste again, garnish with parsley and serve with the sour cream.
3. Baguette goes well with it.