Pineapple smoked pork with Asian salad

Ingredients for 4 servings:

• 1.3 kg smoked pork chop, boned
• 1 can pineapple, rings, 340 g drained weight
• 150 ml chili sauce (Thai)
• 500 g white asparagus
• Salt
• Sugar
• black pepper
• 200 g noodles (egg), Asian
• 1 bunch of spring onions
• 1 small vegetable onion(s)
• 1 small red bell pepper(s)
• 2 limes, juice
• 4 tbsp oil
• 50 g peanuts, roasted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the smoked pork, pat dry, and place on the oven tray. Roast in a hot oven at 200°C for about 1 1/4 hours. Gradually add about 1/4 liter of water. Drain the pineapple well. After about 45 minutes of roasting, brush the smoked pork with half of the Thai chili sauce and arrange the pineapple slices on top. Roast and brush twice more with the remaining sauce. Let cool. Drain the asparagus and cut into approximately 3 cm long pieces. Cook the noodles in boiling salted water for about 7 minutes, fluffing occasionally with a fork, drain, and let cool. Trim, wash, and slice the spring onions. Peel the sweet onion and slice into very thin half rings. Trim, wash, and dice the bell pepper. Mix together the lime juice, salt, pepper, and a little sugar. Whisk in the oil. Mix with the noodles, asparagus, bell pepper, leek, and sweet onions, and season with salt and pepper. Roughly chop the peanuts and sprinkle them on top. Serve the salad with the smoked pork. A cool white wine or cider is a perfect drink.