John Myers
Ingredients for 6 servings:
- 1 kg pork neck
- 250 g spring onions (approx. 4 bunches)
- 1 vegetable onion(s)
- 500 g mushrooms
- 3 tsp curry powder (has more “bite” and flavor)
- ½ tsp chili powder
- 4 apples (Boskop or similar)
- 2 bananas
- 2 nectarines
- 1 cup crème fraîche
- 100 ml dry white wine
- Salt, from the mill
- Black pepper, freshly ground
- Tabasco
- Broth, granulated
- Cayenne pepper
- Sunflower oil or rapeseed oil for frying
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
quick, easy, tasty, fruity and not that expensive
Preparation: Cut the meat into medium-sized cubes. Wash the spring onions, trim the ends, and slice them into rings. Peel the onion and cut into pieces (to your liking). Clean and slice the mushrooms. Peel the apples, quarter them, and remove the cores. Then cut them into fairly small pieces. Peel the bananas and cut them into large pieces. Cut the nectarine in half, remove the stone, and peel them, then cut them into pieces (to your liking). Note: If you like, you can marinate the meat and vegetables for about 6 hours. This is not necessary. Brown the meat in vegetable oil and season gently with salt, pepper, Tabasco, chili powder, and cayenne pepper. Add the white wine and the cleaned and sliced mushrooms to the meat and simmer for about 30 minutes, stirring occasionally. Season to taste with a little granulated stock. Add the curry and fruit one after the other. Season again with the spices and add the crème fraîche. Serve with long-grain or brown rice. Pasta also works.
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