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No. 0224 German Free recipe

Braised Pork Belly on Sauerkraut

Thick slabs of pork belly are simmered slowly with caraway, bay and onion until the layers of fat turn silky and the meat falls apart under a fork. Served over tangy braised sauerkraut with a little parsley, it is honest, warming Central European tavern food that loves a cold beer.

4.3 from 35 cooks

Two thick slices of braised pork belly on sauerkraut in a white dish
Photo: Markus Winkler on Pexels
Prep
15 min
Cook
2 hr
Total
2 hr 15 min
Serves
4
Level
Easy
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Method 5 steps

  1. Put the pork belly, onion, bay leaves, half the caraway and the peppercorns in a pot, cover with water and add 2 tsp salt.

  2. Bring to a boil, skim the foam, then simmer gently with the lid ajar for 1 1/2 to 2 hours, until a skewer slides through the meat with no resistance.

  3. About 40 minutes before the pork is ready, melt the lard in a saucepan, add the sauerkraut, remaining caraway, wine and 1/2 cup of the pork cooking liquid. Cover and braise over low heat until soft and mellow.

  4. Lift the pork from the pot and slice it into thick pieces.

  5. Spoon the sauerkraut and some juices onto plates, lay the pork belly slices on top and sprinkle with parsley.

Tap a step to mark it done.

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