Summary

Ingredients

• 4 kg smoked pork, boneless
• 2 cans mushrooms
• 500 ml cream
• 400 g sour cream
• 400 g sour cream
• 100 g tomato paste
• 1 teaspoon mustard
• 0.5 teaspoon ½ pepper
• 1 teaspoon thyme, chopped
• 400 g cheese (Gouda), rated

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Instructions

1. Cut the smoked pork into about 1.5 cm thick slices and place in a large roasting pan or on a baking sheet like a roof tile. Drain the mushrooms and place on the slices. Mix the cream, sour cream, sour cream, tomato paste, spices and herbs together, pour over the meat and mushrooms. Be careful with the salt, sometimes the meat is smoked very well, then only take very little. Let it rest for several hours.
2. Cook at 160 degrees hot air in the first rack from the bottom for about 120-150 minutes (top / bottom heat at 180 degrees). Sprinkle with cheese 25 minutes before the end of the cooking time.
3. Served with baguette or mashed potatoes with coleslaw.