Roast pork with pineapple and sauerkraut
easy
105 mins
105 mins
Ingredients
- 1.4 kg pork chop roast with rind
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Onions
- 3/4 l Vegetable broth (instant)
- 1 jar(s) (850 ml; separation weight: 500 g) Pineapple Slices
- 1 TABLESPOON Butter or margarine
- 1 jar(s) (850 ml; separation weight: 720 g) Sauerkraut
- 50 g Whipped cream
Directions
- 1
Wash the roast, dab dry, cut the rind with a knife in a diamond shape. Rub all around with salt and pepper. Place on a grill over the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. Peel onions, cut into slices and spread them on the fat pan halfway through the frying time.
- 2
After 15 minutes before the end of the frying time, pour 1/2 litre of stock over the roast. Drain the pineapple. Fry 4 pineapple rings in hot fat until golden brown and remove. Cut remaining pineapple into pieces. Fry the sauerkraut and pineapple pieces in the hot frying fat. Season with salt and pepper. Deglaze with remaining stock and braise for 10-15 minutes, turning occasionally. Remove the roast from the oven, pour the roast stock into a pot and puree with a chopping stick. Refine with cream and season with salt and pepper. Arrange roast and cabbage on roasted pineapple rings.
- 3
Season with salt and pepper. Deglaze with remaining stock and braise for 10-15 minutes, turning occasionally. Remove the roast from the oven, pour the roast stock into a pot and puree with a chopping stick. Refine with cream and season with salt and pepper. Arrange roast and cabbage on roasted pineapple rings. Serve with extra sauce. Serve with parsley potatoes and mustard
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