Serves 4
90 min
German-style Braised Pork and Sauerkraut
Recipe GLPR0b94b3774fe01e
Tender pork belly braised low and slow in a fragrant bed of sauerkraut infused with aromatic spices like caraway, juniper, and bay leaf. This classic German comfort dish is finished with a touch of Dijon mustard for tangy complexity. Perfect for cool-weather meals with its rich, warming flavors.
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Ingredients
600 grams Pork belly or shoulder, cut into 4 equal pieces
1 Small onion, peeled and halved
1 Carrot, cut into large chunks
2 cups Sauerkraut, drained
1 cup Dry white wine
½ tsp Caraway seeds
4 Whole cloves
1 Bay leaf
4 Juniper berries
5 Black peppercorns
1 tsp Sugar
2 tsp Dijon mustard
Directions
Trim excess fat from the pork pieces. Heat a heavy-bottomed pot or Dutch oven over medium heat. Working in batches if needed, brown all sides of each pork piece until golden, about 3-4 minutes per side. Remove the pork and set aside.
Add the halved onion and carrot chunks to the same pot and cook for 2-3 minutes until starting to soften. Sprinkle in the caraway seeds, cloves, peppercorns, and bay leaf, stirring constantly for about 1 minute until fragrant.
Return the browned pork pieces to the pot. Add the drained sauerkraut, spreading it to partially cover the meat. Pour the white wine over everything and sprinkle the sugar evenly over the top. Bring the mixture to a boil, then immediately reduce the heat to medium-low.
Cover the pot with a lid and simmer gently for 45 to 60 minutes, or until the pork is very tender. Check the liquid level occasionally; if it reduces too much, add water a little at a time to maintain a moist braising environment.
In the final 5 minutes of cooking, stir in the Dijon mustard until fully blended. Taste and add additional sugar if desired for balance. Divide the pork and sauerkraut mixture among serving bowls and serve with extra mustard on the side.
