For the smoked meat on pineapple coleslaw, sear the smoked meat in hot fat on all sides and cook for 45-60 minutes. Allow meat to cool and cut into slices.
Cut sauerkraut into small pieces. Cut pineapple into small cubes and mix 2/3 of it into the sauerkraut. Add oil, pineapple juice, pepper and salt over the sauerkraut, mix and let it sit for a while.
Arrange the pineapple-cabbage salad on a platter. Place the slices of smoked meat on top and garnish with the remaining pieces of pineapple. Serve the smoked meat on the pineapple coleslaw.
Preparation Tip:
Serve crusty brown bread with the smoked meat on pineapple coleslaw.
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