Kassel Pineapple Curry

Name: Kassel Pineapple Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Rice; 7-10 Tbsp Salt; 500 g detached pork chop; 1/2 (approx. 700 g) fresh pineapple; 2 Leek sticks (leek; approx. 500 g); 1 tablespoon (10 g) Oil; 1 str. tbsp. flour; 1-2 TEASPOONS Curry; 1 TEASPOON Broth; 6-8 TABLESPOONS Asian sauce; 2-3 stem(s) Thyme

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Rice
7-10 Tbsp Salt
500 g detached pork chop
1/2 (approx. 700 g) fresh pineapple
2 Leek sticks (leek; approx. 500 g)
1 tablespoon (10 g) Oil
1 str. tbsp. flour
1-2 TEASPOONS Curry
1 TEASPOON Broth
6-8 TABLESPOONS Asian sauce
2-3 stem(s) Thyme

Directions

1
Put rice in 400 ml of boiling salted water. Cover and simmer at low heat for about 20 minutes.
2
Dab the smoked pork dry and cut into cubes. Peel the pineapple, cut into slices and remove the woody stalk. Cut the flesh into pieces. Clean and wash the leek and cut into rings.
3
Heat the oil. Sauté the cured pork in it while turning. Add leek and pineapple and fry for approx. 5 minutes. Dust with flour and curry and sauté. Stir in the Asian sauce, 1/4 l water and stock, bring to the boil.
4
Cover and stew for about 10 minutes.
5
Wash the thyme and pluck it from the stalks, except for a little bit. Add to the cured pork loin and season to taste with asia sauce and curry. Serve with rice.