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- Prepare the Pork Neck:
- Preheat the oven to 180°C (350°F).
- Season the pork neck slices generously with salt and black pepper. Lightly dust each piece with flour, shaking off any excess.
- Sear the Pork:
- Heat a skillet over medium-high heat. Add a small amount of oil and sear the pork neck slices for 2-3 minutes on each side until golden brown. This step locks in the juices and enhances the flavor. Set aside.
- Prepare the Vegetables:
- Grease a baking dish with butter.
- Spread the sliced potatoes evenly across the bottom of the dish to form the base layer. Sprinkle lightly with salt and pepper.
- Add a layer of grated carrot, followed by the chopped onion.
- Layer the Pork and Pineapple:
- Place the seared pork neck slices over the vegetable layers.
- Scatter the chopped pineapple pieces on top of the pork, ensuring even distribution for a balance of sweet and savory flavors.
- Mix the Sauce:
- In a small bowl, whisk together the mayonnaise and egg until smooth. Add a pinch of salt and pepper, and mix well.
- Assemble the Casserole:
- Pour the mayonnaise and egg mixture over the pork and vegetables, spreading it evenly.
- Top with a generous layer of grated cheese, ensuring it covers the entire surface of the dish.
- Bake the Casserole:
- Cover the dish with aluminum foil and bake in the for 1 hour.
- Remove the foil and continue baking for another 20-30 minutes, or until the cheese is golden brown and bubbling.
- Serve:
- Let the casserole cool slightly before serving. Garnish with fresh herbs, if desired, and serve with a side salad or crusty bread.
