Smoked pork in chili sauce

Ingredients for 4 servings:

• 1 kg smoked pork (neck)
• 3 bell peppers
• 1 can corn, drained
• 1 can mushrooms, drained
• 1 ½ bottles of sweet chili sauce
• 3 cups of cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 15 minutes

Wrap the smoked pork neck in aluminum foil. Let it sizzle in the oven at 200°C (top/bottom heat) for about 2 hours. This can be done the day before eating. Cut the smoked pork neck into slices or small pieces and place in a deep (!) casserole dish. Clean, deseed, and chop the peppers into small pieces. Spread the pepper pieces, corn, and mushrooms over the meat. Whip the cream until semi-stiff, so that it is fluffy but not solid. Fold in the chili sauce and spread it in the dish. Place in the preheated oven at 200°C (top/bottom heat) for about 45 minutes. Check occasionally to make sure the sauce isn’t boiling over. If the surface is getting too brown, simply place a sheet of baking paper over it. Serve with rice and garlic baguette. Tips: If there’s any leftover, you can reheat it the next day. This way it will be nicely marinated. I always make an extra bowl of sauce. The chili sauce can be varied. If you use the sweet sauce, it is not spicy.