John Myers
Sauerkraut with Roasted Belly Meat
The perfect sauerkraut with roasted belly meat recipe with a picture and simple step-by-step instructions.
- 4 Discs Pork belly
- 500 g Sauerkraut
- 100 g Gelderlander smoked belly
- 1 Onion
- 1 toe Garlic
- 200 ml White wine
- 350 ml Broth
- 3 el Clarified butter
- 2 piece Bay leaves
- 1 tsp Juniper berries
- 2 piece Cloves
- 2 piece Pimento
- 1 tl Paprika powder
- Salt
- Black pepper from the mill
- Cut the onions and the Gelderland belly into cubes. Chop the garlic.
- Melt a spoon of clarified butter in a saucepan and fry smoked meat, diced onion and garlic in it. Mix in the sauerkraut. Then pour in the water and white wine. Add the spices and season with salt and pepper.
- Now let the sauerkraut cook with the lid closed on the saucepan for at least 45 minutes. The liquid should be boiled down as much as possible.
- Season the pork belly with a little paprika, salt and pepper on both sides.
- Let the remaining clarified butter heat up in a pan to fry the pork belly slices until crispy.
- Lena made potato dumplings with it, which we ate with it.
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