Pork and Sauerkraut
Pork and Sauerkraut is a classic slow-cooked comfort dish.It blends tender pork with tangy fermented cabbage.The recipe is simple, hearty, and full of tradition.Often served as a symbol of luck and prosperity.
Ingredients
- 2½–3 lb pork shoulder or pork roast
- 2 tablespoons vegetable oil or lard
- 2 lbs sauerkraut, drained lightly
- 1 medium onion, sliced
- 1 apple, peeled and sliced (optional)
- 1 cup chicken broth or water
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 165°C (325°F).
- Season pork generously with salt and pepper.
- Heat oil in a large Dutch oven and brown the pork on all sides.
- Remove pork and add onion to the pot; sauté until soft.
- Layer sauerkraut and apple (if using) over the onions.
- Place pork on top and sprinkle with caraway seeds.
- Add broth, cover, and bake for 2–3 hours until pork is fork-tender.
Notes
- Pork shoulder provides the best tenderness.
- Lightly rinsing sauerkraut reduces acidity if desired.
- Apples add subtle sweetness.
- Slow cooking enhances flavor and texture.
- Leftovers taste even better the next day.