Roasted Pork with Sauerkraut

Elena Butuc

Ever since I started cooking the duck with cabbage recipe, we still haven't had enough of it. Only yesterday I made a batch and all the family enjoyed it together. The only problem with this cabbage dish is that duck meat is hard to find or it's a bit more expensive. So I thought of trying the same method, while making it from pork with sauerkraut. It turned out just as good, but there are a few things to mention here.

First of all, you can make it from sauerkraut only or sauerkraut and sweet cabbage combined or sweet cabbage only. You should use some fattier pork cuts, it would be great if you combined pork flank with neck. The charm of this recipe for sauerkraut with pork lies in that the cabbage is cooked in the fat which is released by the meat. If the meat is lean, add some oil to the cabbage. And some other day I will show you how I cook this cabbage recipe with smoked ham hocks, another exceptional thing!

In addition, I put a few slices of apple among the cabbage and meat. It was very good and made a good contrast with the sour taste of cabbage, but adjust to your taste and preferences. It's important to use a deep dish with a lid. You can also cover it with foil provided that it doesn't touch the food.

show all description

Ingredients

Metric US

●

Pork meat

1 kg

choose neck or pork flank, something fatty

●

Sauerkraut

1 kg

●

White cabbage

500 g

optional

●

White onion

1 piece

●

Tomato puree

500 ml

which means slightly more runny tomato juice

●

Sunflower oil

100 ml

●

Sweet paprika

1 tsp

●

Salt

1 tbsp

●

Ground black pepper

0.5 tsp

and other spices you like

●

Apples

1 piece

optional

Step by step

Wash the pork well, season with salt and ground pepper or other favorite spices.

Cut the white cabbage into larger or smaller pieces, as you like.

Sprinkle with 1 teaspoon of salt and rub with your hands, without much effort :)

Take a deep oven pan and place the chopped sauerkraut in it.

I had chopped cabbage, pickled in advance, according to my recipe here. If you have whole-cabbage kraut, chop into smaller pieces.

Spread the chopped white cabbage over the top, the raw one.

As I was saying, you have 3 options here: sauerkraut only, sweet cabbage only or a combination of the 2, depending on how sour you like the food to be. As long as I have sauerkraut, I like to combine them, the food will be moderately sour with a sweet touch.