German-style Braised Pork and Sauerkraut. 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! Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
You can have German-style Braised Pork and Sauerkraut using 12 ingredients and 4 steps. Here is how you cook it.
Ingredients of German-style Braised Pork and Sauerkraut
- Prepare 600 grams of pork belly, shoulder, etc. (about 1 lb 5 oz).
- Prepare 1 of carrot or potato, cut into large chunks.
- It’s 1 of small onion.
- You need 2 cup of sauerkraut, drained (enough to cover pork).
- You need 1 cup of white wine.
- You need 1/2 tsp of caraway seeds.
- You need 4 of whole cloves.
- It’s 1 of bay leaf.
- Prepare 4 of juniper berries.
- You need 5 of peppercorns.
- You need 1 tsp of sugar, add more to taste.
- It’s 2 tsp of dijon mustard, plus more for serving.
Make sure the bottom of the pan is completely covered and heap the rest of the mixture along the outside to create a nest. Sprinkle the outside rim with caraway seeds, then nestle the pork roast into the center. Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture.
German-style Braised Pork and Sauerkraut instructions
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..
Roasting the pot roast in the sauerkraut and onions turns it into a tender, buttery roast. wash and pat dry roast. mix all dry ingredients together and rub onto roast. spread a liberal amount of mustard onto roast. heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks. As the pork is searing, preheat the oven. Remove the pork from the pan, wipe out most of the oil, and then proceed to add in the rest of the ingredients. To the pan add in the sauerkraut, caraway seeds, onions, and apples. Add in the seared pork roast, cover with the lid or foil (tightly), and pop it into the oven.
