John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 1 gr. can/n sauerkraut (approx. 800 g)
- 1 kg pork belly, sliced, 1 cm thick, without rind
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
a hearty, sumptuous winter dish, sauerkraut, potatoes and pork belly
Peel the potatoes and cut them into fairly small pieces. Place them in a larger pot, cover well with water, and season with salt. Spread the sauerkraut on top. Close the lid and cook for 30-40 minutes. The acidity of the cabbage will slow the potatoes down, so check when they’re done. Drain, but first, remove about 1 cup of the cooking water and set it aside. Now mash the cabbage and potatoes well, so the mixture resembles shaken, East Prussian “slaggertes” (slag straw). Add a little of the cooking water if needed; the slag straw should have the consistency of mashed potatoes. During the cooking time, or even the day before, cut the pork belly slices (skinned by the butcher, removed of bones and gristle, salted and peppered) crosswise into finger-thick strips and fry them slowly in a good pan. Do not overcook, otherwise they will be dry and stringy. Fry in two batches if necessary to create crispy “spirgels.” Caution: risk of chewing! If you’re prone to this, fry at least 300g more. Add these spirgels and some of the cooking fat to the mash, season well with salt and pepper, and add a little more of the fat if necessary; this is important, otherwise the dish won’t taste right. Stir thoroughly with a sturdy wooden spoon. This hearty autumn/winter meal for family and friends is ready. It can also be reheated, but very slowly, as it burns quickly.
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