Pork neck cubes in sauerkraut
Pork and sauerkraut go together perfectly, so use them in this recipe. Slow braising with spices and herbs creates the perfect combination of flavors and meat that melts in your mouth. Serve with bread or dumplings, for example.
Ingredients · Servings 3
- 600 g pork neck (or shoulder)
- 1 onion
- 1 tablespoon lard
- 1 paprika
- 1 chili pepper
- barbecue spices
- ground pepper
- caraway seeds
- salt
- Further:
- 500 g sauerkraut
- 1 teaspoon butter
- 1 tablespoon brown sugar
Method · 1 h 15 min
- Cut the meat into cubes and mix with salt and spices. Cut the cleaned onion and pepper into smaller cubes.
- Heat the lard in a pot and fry the onion and pepper in it. After a while, add the meat and let it simmer.
- Add a little hot water and simmer, stirring occasionally and adding more water until soft.
- In another pot, put butter and sugar and let it caramelize slightly. Add cabbage, add a little water and simmer until soft. Drain water from the finished dish and season with salt if necessary.
- Add the crushed garlic and chili to the almost-finished meat. Mix the whole thing, including the juice, with the cabbage.
