Kasseler Hawaii, from the tray

Ingredients for 6 servings:

• 1 kg smoked pork, from the back
• 3 tbsp mustard
• 1 onion(s)
• 350 g mushrooms
• 1 can/n tomatoes, pureed
• 200 ml cream
• 250 g sour cream
• ½ bunch parsley
• 1 can pineapple, sliced
• 100 g cheese (Gruyère)
• 2 spring onions
• Pepper, white from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Cut the smoked pork into 9-10 slices, then spread with mustard. Peel the onions and slice them into wafer-thin rings. Clean and slice the mushrooms. Place the smoked pork on a roasting pan or in a casserole dish and top with the onions and mushrooms. Place 2 tablespoons of tomato puree on each slice of smoked pork. Mix the cream and sour cream together until smooth, season with pepper, stir in the chopped parsley, and pour over the meat. Let it sit for 4-5 hours. Preheat the oven to 200°C (400°F) and bake the meat for 30 minutes. Drain the pineapple in a colander and coarsely grate the cheese. Spread both over the meat. Bake at the same temperature for another 15 minutes. Cut the cleaned spring onions into rings and sprinkle over the meat before serving.