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Pineapple smoked pork pan

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Ingredients for 6 servings:

  • 2 kg smoked pork (comb)
  • 2 bottles of chili sauce
  • 1 bottle of sauce (barbecue sauce)
  • 2 cans of pineapple, sliced
  • 2 cups sour cream
  • 1 cup of sweet cream

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cut the smoked pork into slices and place them in a roasting pan, alternating with a slice of pineapple. Mix the sauces, cream, and sour cream and pour over the meat. Refrigerate everything for 2 hours, then bake at 200°C for about 30 to 40 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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