Pork roast with sauerkraut

Ingredients for 4 servings:

• 1 kg pork with rind, boneless
• 1 kg sauerkraut, fresh, raw
• 150 g bacon, streaky, diced
• 1 onion(s), red, peeled
• 2 bay leaves
• 3 carnations
• 10 juniper berries
• 250 ml white wine
• Salt and pepper from the mill
• Lard for greasing the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A winter dish, but not to be despised

Score the pork rind, season the meat with salt and pepper, and set aside. Grease an ovenproof roasting pan with lard and add half of the sauerkraut. Season with a little salt and pepper and sprinkle with the bacon cubes. Now cover with the second half of the sauerkraut and season again lightly, using little salt, as the bacon will also transfer salt to the sauerkraut. Stick the bay leaves and cloves onto the onion and place them on top of the sauerkraut with the juniper berries. Place the prepared roast on top, rind-side up. Pour in the wine, cover the roasting pan, and place in a cold oven. Roast at 200°C for 2 hours. After 1.5 hours, remove the lid and let the crust become crispy and nicely brown. Variation: You can add fruit to the sauerkraut, such as pineapple or grapes. Homemade mashed potatoes are the best side dish.