John Myers
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Jota – Friulian Sauerkraut Stew
The perfect jota – friulian sauerkraut stew recipe with a picture and simple step-by-step instructions.
Jota – Friulian sauerkraut stew
- 750 g Pork shoulder cured & boiled (crust roast)
- 1 Piece (remainder) Oil (clarified butter)
- 1 Shallot (additional addition)
- 400 ml Broth (veal stock)
- 400 ml Tomato paste to taste (additional supplement)
- 6 piece Potatoes
- 400 g Sauerkraut fresh loose
- Salt, gourmet pepper to taste
- 1 Glass Broad beans
One pot
- Take a large saucepan and heat clarified butter in it. Add the crust roast and fry all over on all sides. Peel the shallot in the blitz chopper, chop it up, add it and let it brown slightly. Then deglaze with the veal stock.
- Stir in tomato paste. Peel and dice the potatoes and add them to the pot along with the fresh, loose sauerkraut. Bring the whole thing to a boil, then switch it down and let it simmer for 20 to 25 minutes.
- Remove the crust roast and cut into bite-sized pieces. Put the drained broad beans back into the one pot along with the meat. Now let it simmer slowly for a while until everything is cooked through. Thicken big, like in the original recipe, I didn’t need it. Serve in deep plates or bowls.
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