Kassel Rib Spear

Ingredients for 4 servings:

• 1 kg smoked pork
• 2 tsp mustard
• 1 tsp honey
• 1 tsp sugar
• 1 tsp pineapple juice, from the pineapple can
• 1 small can of pineapple, sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

with pineapple and honey-mustard crust

Place the smoked pork in a Roman pot (or in aluminum foil coated with oil) and braise in the oven for 1.5 to 2 hours (save the meat juices for the gravy). Cut halfway into the smoked pork every 1-1.5 cm. Place a pineapple slice into each cut. Mix the honey, mustard, sugar, and pineapple juice together and brush the pork with it. Let it crust over the pork in the oven for 10 to 15 minutes. Bread dumplings and sauerkraut go well with it. For a gravy, you can season the meat juices with honey, mustard, and pineapple juice.