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Smoked pork roast with sauerkraut from the Roman pot

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Ingredients for 6 servings:

  • 1 ½ kg smoked pork, e.g. boned cutlet, neck
  • 2 g cans of sauerkraut
  • 2 large apples, sour, peeled and diced
  • 3 large onions, diced
  • 10 juniper berries, or more if you like
  • 4 large bay leaves

Instructions

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

Rinse the clay pot with water. Add the sauerkraut to the pot, tearing it apart a bit, and mix in the onions, apples, bay leaves, and juniper berries. Wash the smoked pork and place it in the sauerkraut. Cover the pot and place it in a cold oven. Set the oven to 225°C (425°F) with top and bottom heat and cook for about 1.5 hours. You may want to leave the pot uncovered for 10-15 minutes at the end to allow the meat to brown slightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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