Summary

Ingredients

• 1 kg smoked pork, neck or lummer
• Fat for frying
• 3 large onion (s)
• 2 clove (s) garlic, pressed
• 100 g pineapple pieces
• 3 tomato (s), peeled and diced
• 1 tablespoon tomato paste
• 1 tablespoon mustard
• 0.5 teaspoon ½ caraway seeds
• 1 bay leaf
• 125 ml pineapple juice
• 250 ml broth
• 50 ml sherry, dry
• salt
• 2 tablespoon crème fraîche or sour cream
• possibly cornstarch, mixed up

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Instructions

1. Brown the meat in a little fat on all sides. Add the onion, garlic, pineapple, tomatoes and the seasoning ingredients. Reduce the heat and fry the ingredients briefly. Pour half of the liquid from the juice, broth and sherry and stew the roast with the lid closed for approx. 60 - 70 minutes. Meanwhile, pour in more liquid from time to time until it is used up.
2. Remove the meat from the sauce and keep warm. Strain the roast liquid and bind with the crème fraîche and possibly with mixed cornstarch. Slice the roast and put it back in the sauce.
3. We also eat sauerkraut and our beloved Silesian potato dumplings.