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Roast pork, sauerkraut and yeast dumplings from one pot

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Ingredients for 4 servings:

  • 1 kg pork neck
  • 1 kg sauerkraut
  • 500 g flour
  • 30 g yeast
  • 250 ml milk
  • 1 egg(s)
  • ½ tsp salt
  • 4 tbsp butter
  • optional spice(s) of your choice
  • Salt
  • pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

3 in 1, hearty simple dish

Cut the pork neck into 5 thick slices. Season the slices with salt and pepper, and sear briefly on both sides in a large roasting pan. Season the sauerkraut to taste and spread it over the meat. Add water so that the cabbage is just covered. Cook the whole thing in the covered roasting pan for about 60 minutes at medium heat. In the meantime, make a yeast dough from the flour, yeast, milk, butter, salt, and egg and let it rise for 20 minutes. Knead well and form dumplings, which then let rise for another 20 minutes. Place the dumplings on the sauerkraut, close the lid, and steam for 20 minutes. Serve in the roasting pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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