Kasseler Hawaii from the tray

Ingredients for 4 servings:

• 1 kg smoked pork, boned, whole
• 200 g onion(s)
• 250 g mushrooms
• ½ bunch parsley
• 200 ml cream
• 250 g crème fraîche
• 1 can pineapple, sliced
• 75 g cheese (Gouda)
• 2 spring onions
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 50 minutes

Pat the smoked pork dry and slice. Peel the onions and cut into thick wedges. Clean, wash, and slice the mushrooms. Wash the parsley, shake it dry, and finely chop it. Place the smoked pork slices next to each other on the baking sheet. Arrange the mushrooms and onions on top. Whisk the cream and crème fraíche until smooth, season with pepper. Stir in the parsley. Pour the herb cream evenly over the meat and let it marinate for 4-5 hours. Then roast in a preheated oven (electric oven: 200°C / fan: 175°C / gas mark 3) for about 30 minutes. Drain the pineapple, grate the cheese, and spread both over the meat. Bake at the same temperature for another 15 minutes until golden brown. Clean the spring onions, wash them, and cut them into fine rings. Sprinkle them over the smoked pork before serving.