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Smoked pork with pineapple, onions and chili in a Roman pot

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Ingredients for 6 servings:

  • 2 ½ kg smoked pork, neck or chop, with or without bone
  • 1 gr. can/n pineapple, in pieces
  • 2 large onions
  • pepper
  • Chili, coarsely ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Smoked pork roast nice and spicy

Rinse the Roman pot as usual. Quarter the onions; the pieces can be a little larger. Season the smoked pork roast with pepper to taste and then sear it all over. Once the meat has browned sufficiently, fry the quartered onions. Just before the end, add the pineapple pieces and season well with the chili. Deglaze with half the pineapple juice and about 300 ml of water. Then transfer everything to the Roman pot and place the smoked pork on top. Cover and bake in the oven at 180 degrees Celsius for about 1.5 to 2 hours. The resulting sauce can then be thickened to taste. We left it as is and ate it with baguette and sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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