Sauerkraut with pork

Name: Sauerkraut with pork
Cook time: 140 min
Total time: 140 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 800g Pork Shoulder, cut into 3–4 cm chunks; 150g Smoked Bacon, diced; 800g Sauerkraut, drained and lightly rinsed; 2 medium Onions, sliced; 3 cloves of Garlic, minced; 1 Tart Apple, peeled and diced; 1 tbsp Pork Lard, or vegetable oil; 1 tsp Caraway Seeds; 1 tsp Sweet Paprika; 2 Bay Leaves; 3 1/2 berries of Allspice, lightly crushed; 1/2 tsp Pepper (Black), freshly ground; 300ml Pork Stock, or chicken stock; Some Salt, to taste

A rustic, comforting dish of tender pork shoulder and smoky bacon braised with tangy sauerkraut, sweet apple and warming spices. Rich and aromatic, it’s perfect for a chilly night and pairs beautifully with mashed potatoes or crusty rye to soak up the savory juices.

A rustic, comforting dish of tender pork shoulder and smoky bacon braised with tangy sauerkraut, sweet apple and warming spices. R... Show more

Traditional Eastern European Recipe

Health Grade

B+ · Healthy

Time

2 hrs

Price

1,66 €

Calories

716 kcal

meal prep

one pot

gluten free

high protein

Method

Prep everything

Cut the pork shoulder into 3–4 cm chunks. Slice the onion, mince the garlic, and peel and dice the tart apple. Dice the smoked bacon, then put the sauerkraut in a sieve, rinse it briefly under cold water, and squeeze out the excess liquid with your hands. Lightly crush the allspice berries and set it all aside.

Brown the pork

Set a large heavy pot over medium-high heat and add the pork lard. When it shimmers, add the diced smoked bacon and cook for 4 minutes, stirring, until the fat renders and the edges start to brown. Add the pork shoulder in batches and sear for 3 minutes per side, until each piece has a deep brown crust; transfer the meat to a plate as you go.

Cook the aromatics

Lower the heat to medium and add the sliced onion to the pot. Cook for 6 to 8 minutes, stirring and scraping up the browned bits, until the onion is soft and turning golden. Stir in the garlic, tart apple, caraway seeds, and sweet paprika, and cook for 1 minute more, just until fragrant.

Simmer gently

Return the browned pork and bacon to the pot, then add the sauerkraut, bay leaves, lightly crushed allspice, freshly ground black pepper, and pork stock. Bring the pot to a gentle simmer, cover, and cook for 90 minutes. Uncover and simmer for 10 minutes more, until the pork is fork-tender and the liquid has thickened slightly around the sauerkraut.