Hawaiian roast sweet and sour

Ingredients for 4 servings:

• 2 kg pork neck or veal neck, in one piece
• 3 tsp salt
• 2 tbsp oil for frying
• 1 can pineapple slice(s), halved slices
• 1 large onion(s), thick half rings
• 2 cloves garlic, halved, sterilized
• 2 chili peppers, halved lengthwise (pitted if you don’t like it so hot)
• 3 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 0.4 liters of water or beef stock
• 1 bunch of thyme
• 1 organic orange(s), zest
• 1 organic orange(s), the juice
• 2 bananas, peeled, whole

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Sprinkle the meat with salt (a little more if necessary). Drain the pineapple slices, reserving the juice and mixing well with the sugar, Worcestershire sauce, orange juice with zest and the stock/water until the sugar has completely dissolved. Preheat oven to 180 degrees Celsius fan/convection oven. Brown the meat on all sides in a roasting tin. Remove the roast from the roasting tin and fry the onions. Spread it evenly on the base and place half of the pineapple slices on top. Spread the garlic, chili and thyme evenly over the meat. Place the roast on top, place a banana to the left and right of the roast and fill halfway with the mixed stock. Place the other half of the pineapple slices on the roast, put the lid on the roasting tin and bake for approx. 2 – 2.5 hours. Baste the roast with the meat juices at least three times during the roasting period, adding more stock if necessary. Remove the roast from the roasting pan, cut into thumb-thick slices, and arrange one or two pineapple halves on top. Strain the stock through a fine sieve. Discard everything except the pineapple slices and serve the stock with the roast. Skim off any fat and reduce slightly, or season to taste. It should have a tangy flavor. Serve best with rice or basmati rice. Tip: For a more appealing look and a little more effort, you can stick half of the pineapple slices into the roast. To do this, cut a deep enough slit in the raw roast and stick the slices in, then sear. If you want a thicker sauce, thicken it with cornstarch or use a sauce thickener for dark sauces.