Hello friends!

I bet you’ve missed my food posts, so instead of boring travel pictures from Lviv or Paris (kidding here for sure) I’ve decided to share with you another great recipe from the “Easy and tasty” series. Since many steemians liked my Hawaiian Pineapple Chicken I thought it would be a great idea to add some pineapple to pork this time.

Enjoy!

What you will need:

• 2kg pork neck fillet;
• pineapple chunks;
• salt, pepper;
• your favorite herbs for pork (can be caraway, cumin, dill, rosemary, sage, fennel, savory, coriander, thyme…. you name it!)

You will also need heavy cast iron stew pan/pot with a lid, or similar pan with thick bottom and a lid for this dish!

How to cook

Make incisions into the pork with a knife. Cut off excessive fat, stuff the meat with pineapple and season with the salt, pepper and herbs. You may also want to season the meat with garlic powder or put garlic cloves around meat in the stew pot. Preheat the oven up to 170°C (340°F).

Add an inch of water (broth) into the stew pan and put it on high heat until boiling. Place meat into the pan, cover with a lid and put into the oven. It should cook there up to 2 hours (around 1 hour for 1 kilo). You might need to add some more water, if it all evaporates. In an hour and a half open the lid, so that meat would have a beautiful crust on it (increase the heat to 200°C (400°F). For slow roasting you may decrease heat to 140°C (280°F) and cook it up to 3-4 hours covered.

For the best taste let the meat rest for at least half an hour. Later you might want to cool it in the fridge and use it for cold sandwiches (outstanding taste and flavor still guaranteed).

ENJOY YOUR MEAL, BON APPETIT!

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You can find a lot more food posts in my blog as well as other posts on various topics.
Thank you for all upvotes and resteems!
Cheers, hugs, kisses, all the best and happy cooking :D
@richman