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Pineapple smoked pork with curry under a sour cream and potato topping

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Ingredients for 4 servings:

  • 6 medium-sized potatoes, grated raw (or 1 pack of potato pancake batter)
  • 1 onion(s), diced or grated
  • n. B. Salt and pepper (for the potatoes)
  • 400 g smoked pork, diced
  • 1 can pineapple, in pieces, well drained
  • 1 tbsp curry powder
  • 1 cup of cream
  • 2 cups sour cream
  • 1 tbsp oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

little effort but lots of taste

Heat the oil in a pan that can also be used in the oven. Quickly fry the diced smoked pork in it, then mix it with the pineapple and curry. Preheat oven to 150°C. Mix the grated potatoes with the onion and 1 cup of sour cream, season with salt and pepper, and pour it over the smoked pork. Pour the cream over the pork, spread the second cup over everything, and sprinkle with the cheese. Place in the oven preheated to 160°C on the middle rack for 50-60 minutes.

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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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