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Smoked pork with pineapple in cheese sauce

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Ingredients for 12 servings:

  • 250 g butter
  • 5 packs of processed cheese
  • ¼ liter of milk
  • ⅛ liter pineapple juice
  • ¾ liter cream
  • 3 kg smoked pork (boned)
  • 2 cans pineapple, in pieces

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Melt the butter, add the processed cheese, and stir to melt. Then stir in the milk and pineapple juice, remove from the heat, and stir in the cream. (The cheese sauce can also be made the day before and stored in the refrigerator.) Roast the smoked pork in a foil tube (1 hour at 200°C) and let cool (this can also be done the day before). Cut the cold smoked pork into slices and place them in an ovenproof dish. Place the pineapple pieces (without the juice) on top of the smoked pork slices and pour the cheese sauce over them. Bake in the oven at 200°C for about 45 minutes. Serve with rice or spaetzle.

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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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