Roast Pork on Sauerkraut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork with rind, boneless
- 1 kg sauerkraut, fresh, raw
- 150 g bacon, mixed, diced
- 1 onion (s), red, peeled
- 2 bay leaves
- 3 carnation (s)
- 10 juniper berries
- 250 ml white wine
- Salt and pepper from the mill
- Lard to grease the form
Print Recipe
Pin Recipe Instructions
- Score the pork rind, season the meat with salt and pepper and set aside.
- Grease an ovenproof roaster with lard and add half of the sauerkraut. Season with a little salt and pepper and sprinkle with the bacon cubes. Now cover the second half of the sauerkraut and season again lightly, adding a little salt, as the bacon also gives off salt to the sauerkraut. Place the bay leaves with the cloves on the onion and place on the sauerkraut with the juniper berries.
- Place the prepared crust roast on top with the rind facing up. Pour the wine, cover the roasting pan and place in the cold oven.
- Fry at 200 ° for 2 hours. Remove the lid after 1.5 hours and let the crust get crispy and brown.
- Variation: You can add fruit such as pineapple or grapes to the sauerkraut.
- Homemade mashed potatoes are best served as a side dish.
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