Pineapple casserole with Asian noodles

Name: Pineapple casserole with Asian noodles
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 1.3 kg detached pork chop; 1 (446 ml) Baby pineapple substitute 1 tin of small pineapple rings; 150 ml Thai chili sauce; 500 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 200 g Asian egg noodles; 1 collar Spring onions; 1 (200 g) baby onion; 1 (100 g) small red pepper; 7-10 Tbsp Juice of 2 limes; 7-10 Tbsp white pepper; 4 TABLESPOONS Oil; 50 g roasted peanut kernels

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

1.3 kg detached pork chop
1 (446 ml) Baby pineapple substitute 1 tin of small pineapple rings
150 ml Thai chili sauce
500 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
200 g Asian egg noodles
1 collar Spring onions
1 (200 g) baby onion
1 (100 g) small red pepper
7-10 Tbsp Juice of 2 limes
7-10 Tbsp white pepper
4 TABLESPOONS Oil
50 g roasted peanut kernels

Directions

1
Wash the cured pork loin, dab dry, and place on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Gradually add approx. 250 ml water. Clean the pineapple, peel thickly and cut into thin slices. Cut out hard stalk. After 45 minutes, spread half of the sauce on the pork loin and spread pineapple slices on top.
2
Spread the roast twice more with the remaining sauce. Let it cool down. Wash the asparagus, cut off the woody ends. Peel the asparagus and cut into pieces of about 3 cm length. Cook in boiling salted water with 1 pinch of sugar for 10-12 minutes. Cook the noodles in boiling salted water for about 7 minutes, loosening up with a fork from time to time. Clean, wash and slice the spring onions. Peel and halve the vegetable onion and cut into very thin rings. Clean, wash and dice the peppers. Drain asparagus and noodles, drain and let cool. Whisk lime juice, salt, pepper and 1 pinch of sugar, stir in oil in a thin stream. Mix the noodles, asparagus, peppers, leek and vegetable onions with the vinaigrette, season with salt and pepper.
3
Clean, wash and slice the spring onions. Peel and halve the vegetable onion and cut into very thin rings. Clean, wash and dice the peppers. Drain asparagus and noodles, drain and let cool. Whisk lime juice, salt, pepper and 1 pinch of sugar, stir in oil in a thin stream. Mix the noodles, asparagus, peppers, leek and vegetable onions with the vinaigrette, season with salt and pepper. Coarsely chop the peanuts, sprinkle on the salad. Serve the pasta salad with the Kasseler