Sharp fire pot

Name: Sharp fire pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 can(s) (580 ml/ part weight: 340 g) Pineapple; 1 green, red and yellow peppers; 250 g Mushrooms; 4 Onions; 1 kg Pork neck; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 750 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Cayenne pepper; 150 g ripened cream; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 can(s) (580 ml/ part weight: 340 g) Pineapple
1 green, red and yellow peppers
250 g Mushrooms
4 Onions
1 kg Pork neck
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
750 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Cayenne pepper
150 g ripened cream
7-10 Tbsp Parsley

Directions

1
Pour the pineapple onto a sieve, collecting the juice. Cut the pineapple rings into pieces. Clean, wash and cut the peppers into pieces. Clean and wash the mushrooms. Peel onions, cut into eighths.
2
Rinse meat, dab dry and cut into cubes. Cut off any fat. Heat oil in a roasting pan. Brown the meat on all sides. Add onion and mushrooms and fry briefly.
3
Add tomato paste and sauté briefly. Add paprika and pineapple, deglaze with broth and 200 ml pineapple juice. Season with salt, pepper and cayenne pepper. Close the roaster and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours.
4
Then season again with salt, pepper and cayenne pepper. Stir sour cream until smooth, serve with the fire pot. Garnish with parsley.