Sauerkraut and Pork Belly Roulades

Summary

Ingredients

• 4 slices pork belly, butterfly cut
• 1 can sauerkraut
• 2 large onions, cut into thin rings
• salt and pepper
• Paprika powder
• some carnation
• 4 bay leaves
• some oil
• water or broth or white wine
• possibly flour butter or similar for binding

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Instructions

1. Brush the lean pork belly slices well with medium-spicy mustard, season with salt, pepper and sprinkle with paprika. Then spread the sauerkraut on top, add the thinly sliced onion and 1 - 2 cloves and 1 bay leaf each. Roll up the 4 roulades and tie with kitchen twine.
2. Fry the roulades on all sides in hot oil (add the second onion). Deglaze with water (can also be meat stock and / or white wine) and let simmer on a low flame for about 30 - 40 minutes.
3. Thicken the sauce with flour butter, roux, sauce thickener or cornstarch to taste. Go with boiled potatoes, mashed potatoes