Tortillas with pork, cabbage and pineapple

Halve the shallots, cut into half rings and finely chop the garlic.

Remove the stalk of the red pepper, cut in half lengthwise and remove the seeds with a sharp knife. Slice the flesh finely.

Cut the bone from the pork chops and sprinkle the pork chops with salt and pepper.

Heat the oil in a thick-bottomed pan and fry the meat in 2 parts in 6 min. Brown. Take out of the pan.

Add the shallot, garlic, red pepper, pepper and possibly salt to the shortening in the pan and fruit for 5 minutes on low heat.

Add the pineapple juice and chilli sauce and bring to the boil while stirring.

Put the meat back in the pan, put the lid on and turn the heat down. Let the meat simmer for about 2 hours. Stir occasionally.

For the tortillas, mix the flour, salt, baking powder, water and oil in a bowl.

Knead everything into a cohesive and supple dough.

Cover the dough with cling film and let rest for 15 minutes.

Divide the tortilla dough into 16 rolls and roll out with the rolling pin until round Ø 9 cm.

Heat 2 frying pans without oil or butter and fry the tortillas on low heat for 2 minutes until done. Turn halfway.

Remove the pan from the heat, remove the meat and spread with 2 forks. Return to the pan and mix with the sauce. Halve the pieces of pineapple.

Place the tortillas with the meat, the cabbages and pineapple. Garnish with the cress.