John Myers
Ingredients for 4 servings:
- 4 slice(s) pork belly, butterfly cut
- 1 can sauerkraut
- 2 large onions, cut into thin rings
- salt and pepper
- Paprika powder
- some carnations
- 4 bay leaves
- some oil
- e.g. water or meat broth or white wine
- possibly flour butter or similar to bind
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Brush the lean pork belly slices generously with medium-hot mustard, season with salt, pepper, and sprinkle with paprika. Then spread the sauerkraut on top, add the thinly sliced onion, 1-2 cloves, and 1 bay leaf to each. Roll up the 4 roulades and tie them with kitchen string. Brown the roulades on all sides in hot oil (adding the second onion). Deglaze with water (you can also use meat broth and/or white wine) and simmer over low heat for about 30-40 minutes. Thicken the sauce to taste with flour butter, roux, sauce thickener, or cornstarch. Serve with boiled potatoes, mashed potatoes, etc.
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