Sweet and Sour Pork
- 600 grams lean Pork goulash
- 2 red Bell pepper
- 150 grams Peas
- 250 grams carrots
- 200 grams green Beans
- 1 white onion
- 1 small, ripe Pineapple
- 2 teaspoons sharp ground paprika
- 1 pinch Chili powder
- freshly ground peppers
- clarified butter
- 100 milliliters Pineapple juice
- 150 milliliters Beef stock
POnion peel and finely chop the onion. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into strips. Peel and thickly slice the carrot. Rinse and trim the beans and cut into pieces. Cook the beans in a pot of boiling salted water until crisp-tender, about 7 minutes. Drain.
Heat 1 tablespoon clarified butter in a casserole and brown the meat on all sides over high heat. Reduce the heat and saute the onion until translucent. Add the chile powder and paprika, tossing to coat, then pour the pineapple juice and beef stock, cover and simmer over low heat for 1 1/2 hours. About 20 minutes before the pork is done, add the peppers and carrots. About 10 minutes before the dish is done, add the peas and beans to the pot.
Meanwhile, peel the pineapple and cut lengthwise into quarters, remove the hard core and cut the flesh into bite-size pieces. Approximately 5 minutes before the end of cooking, add the pineapple to the pot. Season the dish with salt and pepper and if desired, add a little red pepper or chile.
For the potatoes: Cook potatoes in a pot of boiling salted water until knife-tender, about 30 minutes. Drain, cool slightly, then peel. Heat butter in a pan, add the potatoes and parsley and toss to coat. Serve with the pork.