Hearty smoked pork casserole

Ingredients for 6 servings:

• 1 kg smoked pork comb
• 2 onions
• 500 g sauerkraut, fresh or 1 gr. can
• 200 g grapes, seedless
• 2 cups of cream (200 ml each)
• 3 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Note: You can also use smoked pork chops. However, these will be quite dry, so smoked pork neck is best. Preheat the oven to 200°C (top/bottom heat). Cut the smoked pork neck into large, oblong pieces. Brown them well in an ovenproof pot or roasting pan (with a lid). Meanwhile, dice the onions. Remove the meat from the pot and brown the onions well in the drippings. Then add the three tablespoons of sugar to caramelize and stir well. Turn off the heat. Place the meat on top of the onions and top with the sauerkraut. Wash the seedless grapes and scatter them over the sauerkraut. Finally, pour a cup of cream over the mixture, cover the pot or roasting pan, and cook in the hot oven for about 45-60 minutes. Pour the second cup of cream over the casserole as needed, as the casserole can become too dry with just one cup. Mashed potatoes or bread are suitable as a side dish.