Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 35 mins |
| Total Time | 10 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g beans, white, dried
- ml 1,000 water
- 500 g pork belly
- 500 g sauerkraut
- 2 onion (s), diced
- 10 juniper berries
- 5 peppercorns
- Salt and pepper, whiter from the mill
- 1 pinch (s) sugar
- 75 g bacon, mixed, finely diced
Print Recipe
Pin Recipe Instructions
- Wash and drain the beans, soak in 1 liter of water overnight. The next day, bring to the boil in the soaking water, cook for 50 minutes over low heat.
- Rinse the pork belly with cold water and drain, add to the beans. Add the sauerkraut and cook for 15 minutes. Add the onions with the juniper berries and peppercorns. Cover and cook for another 45 minutes. Season to taste with salt, pepper and sugar.
- Fry the bacon in a pan for 10 minutes until crispy. Put the sauerkraut and beans in a preheated bowl and pour the hot bacon and bacon fat over them. Remove the meat and cut into slices. Serve with mashed potatoes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below