Sauerkraut and Pork Belly Roulades

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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
Sauerkraut and Pork Belly Roulades
Sauerkraut and Pork Belly Roulades

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

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