Roast pork shank à la Krauti

Ingredients for 4 servings:

• 1 kg smoked pork, neck or lop
• Fat for frying
• 3 large onions
• 2 garlic cloves, squeezed
• 100 g pineapple pieces
• 3 tomatoes, peeled and diced
• 1 tbsp tomato paste
• 1 tbsp mustard
• ½ tsp caraway seeds
• 1 bay leaf
• 125 ml pineapple juice
• 250 ml broth
• 50 ml dry sherry
• Salt
• 2 tbsp crème fraîche or sour cream
• possibly cornstarch, mixed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

Brown the meat on all sides in a little fat. Add the onion, garlic, pineapple, tomatoes, and seasoning. Reduce the heat and fry the ingredients briefly. Pour in half of the juice, stock, and sherry and braise the roast with the lid closed for about 60-70 minutes. During this time, add more liquid occasionally until it is used up. Remove the meat from the sauce and keep warm. Strain the cooking liquid and thicken with the crème fraîche and, if desired, a little cornstarch. Slice the roast and return it to the sauce. We serve it with sauerkraut and our beloved Silesian potato dumplings.