Pineapple-rice salad with smoked pork

Name: Pineapple-rice salad with smoked pork
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Stick of celery (approx. 150 g); 7-10 Tbsp Salt; 200 g Long grain rice; 200 g released Kasseler cutlet in one piece; 1 can(s) (236 ml) Pineapple in slices; 150 g Whole milk yoghurt; 1 TEASPOON Curry Powder; 2 TABLESPOONS Oil; 1 can(s) (212 ml) Vegetable corn; 125 g Frisée salad; 1 chili pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Stick of celery (approx. 150 g)
7-10 Tbsp Salt
200 g Long grain rice
200 g released Kasseler cutlet in one piece
1 can(s) (236 ml) Pineapple in slices
150 g Whole milk yoghurt
1 TEASPOON Curry Powder
2 TABLESPOONS Oil
1 can(s) (212 ml) Vegetable corn
125 g Frisée salad
1 chili pepper

Directions

1
Wash and clean the celery and cut into thin slices. Cook celery in 600 ml boiling salted water for about 1 minute. Remove with a skimmer and rinse with cold water. Add rice to the boiling celery water and let it swell at low heat for about 20 minutes.
2
Meanwhile wash the cured pork, dab dry and cut into cubes. Drain the pineapple rings and collect the juice. Cut pineapple rings into quarters. Stir yoghurt and curry until smooth. Season with salt, pepper and 2-3 tablespoons of pineapple juice.
3
Heat the oil in a pan. Fry the smoked pork in it while turning. Add pineapple and sauté briefly. Take both out. Drain the corn and let it drain. Clean, wash and dry the salad.
4
Cut the chilli lengthwise, scrape out the seeds and cut the chilli into fine rings. Drain the rice if necessary, rinse with cold water and let it drip off. Mix rice, corn, celery, chilli, sausage and pineapple.
5
Arrange on salad leaves and pour with yoghurt sauce.