Sweet and Sour Hawaiian Roast

Summary

Ingredients

• 2 kg pork neck or veal neck, in one piece
• 3 teaspoons salt
• 2 tablespoon oil for frying
• 1 can pineapple slice (s), halved slices
• 1 large onion (s), thick half rings
• 2 cloves garlic, halved, sterilized
• 2 chilli pepper (s) halved lengthways (cored, if you don`t want it so spicy)
• 3 tablespoon sugar, brown
• 2 tablespoon Worcestershire sauce
• 0.4 liters water or beef stock
• 1 bunch thyme
• 1 organic orange (s), the zest it
• 1 organic orange (s), the juice it
• 2 banana (s), peeled, whole

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Instructions

1. Sprinkle the meat with the salt (a little more if necessary).
2. Drain the pineapple slices, collect the juice and stir well together with the sugar, the Worcestershire sauce, the orange juice with zest and the stock / water until the sugar has completely dissolved.
3. Preheat the oven to 180 degrees Celsius.
4. Brown the meat on all sides in a roasting pan. Take the roast out of the roaster and fry the onions. Spread evenly on the base and place half of the pineapple slices on top. Spread the garlic, chilli and thyme over a large area.
5. Now place the roast on top, place a banana on the left and right of the roast and fill up halfway with the mixed stock.
6. Place the other half of the pineapple slices on the roast, put the lid on the roasting pan and bake for about 2 - 2.5 hours. Pour the roast juices over the roast at least three times at a time, and top up with the stock if necessary.
7. Take the roast out of the roaster, cut slices as thick as your thumb and serve one or two pineapple halves on top.
8. Filter the stock through a fine sieve. Discard everything except the pineapple slices, serve the stock with the roast. Possibly skim off the fat and let it reduce a little, or season again to taste. Should taste spicy.
9. Rice / Basmati rice tastes best with it.
10. Tip: For the look and a little more effort, you can put half of the pineapple slices in the roast. To do this, cut deep enough into the raw roast and insert the slices, then fry them.
11. If you want a bound sauce, it is best to thicken it with cornstarch or a sauce thickener for dark sauces.