Sauerkraut with smoked pork

Ingredients for 4 servings:

• 1 kg sauerkraut
• 2 onions, red
• 1 garlic clove(s)
• 1 apple
• 1 tbsp butter, 20 g
• 1 tbsp sugar
• 400 ml broth
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• e.g. salt and pepper
• 1 bay leaf
• 600 g smoked pork

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

To make the sauerkraut, place it in a bowl and cover with water. Peel, quarter, and slice the onions. Core the apple, cut it into eighths, and slice it as well. Heat a saucepan and melt 1 tablespoon of butter in it. Fry the apples and onions over medium heat for about five minutes, then add 1 tablespoon of sugar and fry for another two minutes. In the meantime, drain the sauerkraut, squeeze it dry, and add two-thirds of it to the pan, then cook for another two minutes. Deglaze the sauerkraut with 100 ml of stock, the lemon juice, and the white wine vinegar, stir, and reduce. Reduce the heat to low and add the remaining 300 ml of stock. Season everything with salt, pepper, and a bay leaf and simmer for 60 minutes. Once cooked, stir in the remaining sauerkraut and cut the meat into four pieces. Add these pieces and allow to come to room temperature. Now is also the time when you can cook your side dishes, potatoes in the video, because the main course is waiting for the side dishes.