Sauerkraut and smoked pork pan

Ingredients for 4 servings:

• 500 g smoked pork (boneless)
• 300 g sauerkraut, braised, see my recipe*
• 300 g potato(s), waxy
• possibly salt and pepper, white, finely ground

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

hearty, spicy and easy to prepare

To prepare, peel and quarter the potatoes, then cook them in boiling, salted water for about 5 minutes. Drain and let them steam. Prepare the sauerkraut according to my recipe (see link). Wash the smoked pork, pat dry with kitchen paper, and cut into 1 cm thin strips (like schnitzel). Fry the potato wedges in a greased pan with the paprika, salt, and pepper until cooked through and golden brown. Remove from the pan and set aside in a warm place. Sear the meat strips vigorously in the frying fat until lightly browned. Now add the prepared sauerkraut and fried potatoes, stirring constantly until everything is evenly heated. Be careful with the seasoning, as the individual ingredients are naturally heavily seasoned. The sauerkraut and smoked pork pan is now ready to serve. Fresh tomatoes, cucumbers, or pickled gherkins are suitable as side dishes. * https://www.chefkoch.de/rezepte/3477521518177110/Sauerkraut-geschmort.html