Name: Pork roast with dumplings and braised sauerkraut – a hearty homemade classic
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g pork belly (part sliced, part left whole); 500 g pork leg; 1 clove of garlic; 1 teaspoon whole caraway seeds; 1.5–2 teaspoons salt (to taste); 200 ml water for basting; 1–2 tablespoons pork lard; 500 g sauerkraut (drained); 1 onion; 1 tablespoon lard or oil; 1 teaspoon ground caraway; 1 bay leaf; 1 teaspoon granulated sugar (optional); a little water or stock for basting; salt and ground black pepper to taste; bread dumplings or potato dumplings; 1 onion for garnish (fried until golden)

Preparing the meat: Rinse the pork belly and leg, pat dry and cut into larger cubes (you can leave part of the belly whole for a juicier result). Salt the meat, sprinkle with whole caraway seeds and add the crushed garlic. Mix so the seasoning is evenly distributed.

Roasting: Place the meat in a roasting pan, add about 200 ml of water, cover and put into an oven preheated to 230 °C. Roast for about 90 minutes, checking during cooking to make sure the meat doesn't burn – add a little water as needed.

Finishing the roast: When the meat is tender, add the lard, uncover the roasting pan and let it brown until a nicely fragrant gravy forms. This step takes about 20–30 minutes.

Preparing the sauerkraut: Finely chop the onion and sauté it in lard until golden. Add the drained (and optionally chopped) sauerkraut, caraway, bay leaf and a little water or stock. To taste you can also add a bit of sugar to mellow the acidity. Season with salt and pepper and simmer covered over low heat for about 20–30 minutes, until the cabbage softens.

Serving: Serve the finished roast with bread dumplings or potato dumplings and the braised sauerkraut. Finally, pour over with the gravy and sprinkle with fried onions.

Pork roast with dumplings and braised sauerkraut – a hearty homemade classic

Pork roast with dumplings and braised sauerkraut – a hearty homemade classic recept

For 4 serving

Ingredients

For the roast pork:

For the braised sauerkraut:

For serving:

Preparation procedure

Preparation time and number of servings

Conclusion

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