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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Thicken the sauce with flour butter, roux, sauce thickener or cornstarch to taste. Go with boiled potatoes, mashed potatoes
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