Summary

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

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Instructions

1. 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.
2. 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.
3. 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.