John Myers
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Pork: Saddle of Suckling Pig on Sauerkraut
The perfect pork: saddle of suckling pig on sauerkraut recipe with a picture and simple step-by-step instructions.
- 1,5 kg Saddle of suckling pig
- 3 tbsp Butter
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Juniper berries
- 3 tbsp Lard / fat
- 750 g Sauerkraut
- 1 greater Tart apple
- 1 sheet Laurel
- 250 ml White wine
- 1 pinch Sugar
Preparation:
- Rinse the meat with cold water and pat dry.
Preparation:
- Heat the butter in a large pan and fry the meat on all sides for about 25 minutes.
- Rub with salt, pepper and crushed juniper berries and place in a greased, ovenproof dish.
- Then add 2 tablespoons of lard to the roast and simmer for 45 minutes.
- Put the sauerkraut with 1 tablespoon of lard in a saucepan and let it simmer for about 15 minutes. Peel and grate the apples and mix with the sauerkraut. Add the bay leaf and add everything to the meat.
- Pour in white wine and cover in the oven on the wire rack. Let it stew there at about 200 degrees for about 60 minutes. Take out all of the meat and keep warm.
- Season the sauerkraut with salt, pepper and sugar and serve with the meat. Serve with boiled potatoes.
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