in Germany

Smoked pork with sauerkraut

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Ingredients for 4 servings:

  • 1 kg smoked pork
  • 1 can of sauerkraut
  • 1 can pineapple, in pieces
  • 1 onion(s)
  • 1 apple
  • Herbs of Provence

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the piece of smoked pork in a duck roasting pan. Finely chop the onion and apple and arrange them around the meat. Collect the pineapple juice and arrange the pieces around the meat as well. Now distribute the sauerkraut, rinse the can with water, and add the water. Sprinkle the herbs de Provence over the piece of smoked pork. Close the roasting pan and bake in the oven at 200°C for 2 hours. After 1.5 hours, pour the pineapple juice over the smoked pork and sauerkraut. Serve with boiled potatoes.

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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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