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. Fry the smoked pork with the bones all over in the frying fat. Then add the onions and apples. Roast briefly, then deglaze with the meat stock. Add caraway seeds and simmer everything over medium heat for approx. 60 - 70 minutes. At the end of the cooking time, remove the apples, onions, bones and meat from the stock.
2. Brush the smoked pork with apple juice and bake in the oven briefly under the hot grill.
3. Reduce the stock and season with salt, pepper and paprika powder. Thicken with sour cream. Put the apples and onions back into the sauce and arrange everything together.
4. Mashed potatoes with sauerkraut go very well with this.