Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, german-style braised pork and sauerkraut. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for German-style Braised Pork and Sauerkraut. Pork is delicious cooked in sauerkraut and white wine along with German spices like caraway seeds and juniper berries! If you like a little bit of sweetness, add half of an apple.
German-style Braised Pork and Sauerkraut is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. German-style Braised Pork and Sauerkraut is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have german-style braised pork and sauerkraut using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make German-style Braised Pork and Sauerkraut:
- Prepare 600 grams pork belly, shoulder, etc. (about 1 lb 5 oz)
- Prepare 1 carrot or potato, cut into large chunks
- Take 1 small onion
- Make ready 2 cup sauerkraut, drained (enough to cover pork)
- Get 1 cup white wine
- Get 1/2 tsp caraway seeds
- Prepare 4 whole cloves
- Get 1 bay leaf
- Get 4 juniper berries
- Take 5 peppercorns
- Make ready 1 tsp sugar, add more to taste
- Prepare 2 tsp dijon mustard, plus more for serving
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Steps to make German-style Braised Pork and Sauerkraut:
- Cut pork into 4 even pieces and trim off excess fat. In a heavy pot, brown all sides of the pork on medium heat.
- Add onions, carrots, sugar, spices and enough sauerkraut to cover everything. Add about 1 cup of white wine and bring to a boil.
- Turn heat to medium low and cover pot with lid. Let simmer at least 45-60 minutes up to 2 hours. Check occasionally to make sure there is enough liquid and add some water if needed.
- In the last 5 minutes, mix in Dijon mustard. Add more sugar to taste. Divide into dishes and serve with additional mustard.
Generously season the pork chops on both sides with salt and pepper and brown them in oil over high heat four minutes per side. Remove and drain most of the fat. I don't drain or rinse Dr. It's so fresh and has a nice crunch; it can be eaten without any additional cooking. This Crock Pot Braised Pork and Sauerkraut mimics the flavors of that oven braised dish and is just as delicious.
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