Summary

Ingredients

• 1.2 kg smoked pork (comb with bone), released
• 3 large onions, quartered
• 1 kg apples, sour, quartered
• 2 teaspoons caraway seeds
• 2 tablespoon fat for frying (e.g. Rama Culinesse)
• 2 liters gravy (gravy)
• 1 cup sour cream
• salt and pepper
• 100 ml apple juice
• Paprika powder

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Instructions

1. Heat 2 tablespoons of fat in a pot over medium-high heat. Brown the smoked pork on all sides for about 5 minutes. Add the quartered onions and apples and cook for about 2 minutes. Pour in 2 liters of gravy. Add 2 teaspoons of caraway seeds. Reduce heat to medium and simmer for 60 to 70 minutes. Remove the meat, bones, apples, and onions from the pot.
2. Preheat your oven broiler to 240 degrees Celsius (465 degrees Fahrenheit). Brush the smoked pork with 100 milliliters of apple juice and broil under the grill element for about 5 minutes.
3. Return the cooking liquid to medium heat and simmer until slightly reduced. Season with salt, pepper, and paprika powder. Remove from heat and stir in 1 cup of sour cream. Return the apples and onions to the pot and warm through for 1 to 2 minutes over low heat.
4. Serve the smoked pork with the apple sauce, mashed potatoes, and sauerkraut.