German Braised Pork with 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. I like to stew this dish but some people bake it in the oven :)
Background: My mom used to stew sausages in sauerkraut with German spices like this. I saw that you can do it with pork belly and roasts too so I gave it a try!
- Pork belly (600 g | 1 lb 5 oz)
- Sauerkraut, drained (about 2 cups or enough to cover pork)
- Onion (1 small)
- Potatoes, cut into large chunks (1-2 small)
- Carrot, cut into large chunks (1 medium)
- White wine (1 cup)
- Caraway seeds (1/2 tsp)
- Bay leaf (1)
- Juniper berries (if you have) (4-5)
- Whole cloves (4-5)
- Peppercorns (4-5)
- Dijon or whole grain mustard (2 tsp + more for serving)
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.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.