Sauerkraut and smoked pork with port wine

Ingredients for 6 servings:

• 500 g sauerkraut from the barrel
• 250 g carrot(s)
• 300 g onion(s)
• 1 medium-sized lemon(s)
• 75 g butter for frying, mildly acidified
• 1 kg smoked pork, boneless
• 2 tbsp oil for frying
• 3 tbsp, leveled Dijon mustard
• 2 tbsp, leveled tomato paste
• 1 tbsp, levelled sugar
• 2 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• 150 ml port wine
• 600 ml vegetable broth or vegetable stock, without salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

a delight for the taste buds

Wash the smoked pork, pat dry with kitchen paper, and cut into equal-sized cubes. Peel and finely grate the carrots. Peel and finely dice the onions. Squeeze the lemon juice. Squeeze out some of the cabbage, but save the juice for later use. Sauté the squeezed cabbage, grated carrots, and diced onions in a roasting pan with butter. A light browning is allowed to form, as this gives the dish the best flavor. Now deglaze everything with the sauerkraut juice and lemon juice. Loosen the browning with a wooden spoon and set the pan aside. In a second preheated roasting pan, brown the meat in the oil. Add the Dijon mustard (which is slightly acidified with alcohol vinegar during production), tomato puree, paprika, pepper, and sugar, stir, and let everything caramelize. Now deglaze the braised mixture with the port wine, loosening the browning with a wooden spoon. Once the wine has reduced, add the sautéed cabbage mixture and vegetable stock and bring everything to a boil. Simmer gently for about 45 minutes. The sauerkraut and smoked pork casserole is now ready to serve. Adding salt isn’t necessary, as all the ingredients are already nicely seasoned.