pork with sauerkraut recipe

Written ByJenny Smyth Posted on
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The Best pork with sauerkraut recipe

I love cooking with pork and sauerkraut, it’s a classic combination that never goes out of style. The dish has its roots in European cuisine, specifically in Germany and Poland where pork was a staple meat and sauerkraut was a common side dish.

The key to making this recipe great is to cook the pork slowly over low heat so that it becomes tender and juicy, while the sauerkraut adds a tangy and slightly sour flavor that complements the pork perfectly. I like to serve this dish with some crusty bread or over mashed potatoes, it’s a hearty and comforting meal that’s perfect for any occasion.

My family loves this recipe because it’s easy to make and always turns out delicious. We’ve had it for family gatherings, holidays, and even just a regular Tuesday dinner.

The best part about this recipe is that it’s very versatile, you can serve it with a variety of sides and still have it turn out great. I’ve also found that the leftovers are just as good as the first time around, so don’t be afraid to make a big batch if you’re planning on serving it to a crowd.

Pork with Sauerkraut

Pork with Sauerkraut

4.8 from 644 votes

This hearty dish combines tender pork with tangy sauerkraut for a comforting meal. The pork is browned and then braised with sauerkraut and aromatics until meltingly tender.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork

1.5 lbs pork shoulder, cut into 2-inch pieces
1 tbsp vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 tsp caraway seeds
1/2 tsp black pepper
1 cup chicken broth

For the Sauerkraut

1 lb sauerkraut, drained and rinsed
1/2 cup dry white wine or apple juice
1 bay leaf
1 tbsp brown sugar (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the pork pieces in a single layer and cook without moving for 3 to 4 minutes until the bottoms are deep golden brown.
3Turn the pieces and brown the other side for another 3 minutes, then transfer the pork to a plate.
4Reduce the heat to medium and add the sliced onion to the pot.
5Cook, stirring occasionally, for 5 to 6 minutes until the onion is soft and translucent.
6Stir in the minced garlic and caraway seeds, and cook for 1 minute until fragrant.
7Return the browned pork to the pot along with any accumulated juices.
8Add the drained sauerkraut, white wine, chicken broth, bay leaf, and brown sugar if using.
9Stir everything together and bring the liquid to a gentle simmer over medium heat.
10Cover the pot with a lid and reduce the heat to low.
11Let the pork braise for 1 hour to 1 hour 15 minutes, stirring occasionally, until the pork is fork-tender and easily pulls apart.
12The sauerkraut should be soft and the liquid reduced slightly.
13Remove the bay leaf before serving.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 14g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a milder flavor, rinse the sauerkraut thoroughly under cold water before using. You can substitute pork loin for a leaner dish, but reduce braising time to 45 minutes. Serve with boiled potatoes or crusty rye bread.

Watch Video Of How Pork with Sauerkraut Works

This recipe is always a good idea for any occasion because it’s easy to make and always turns out delicious. My family loves when I serve this dish at family gatherings because everyone gets excited about the tender pork and tangy sauerkraut.

It’s also a great way to use up leftover ingredients from previous meals. If you have any leftovers after making this dish, you can reheat them in the oven or on the stovetop with some added liquid such as broth or wine to keep them moist.

❓ Frequently Asked Questions About Pork with Sauerkraut

1.

Q: What type of pork should I use for this recipe?
A: You can use either boneless pork shoulder or pork belly for this recipe, both will yield delicious results.

2.

Q: Can I use store-bought sauerkraut instead of making my own?
A: Yes, you can use store-bought sauerkraut as a substitute, but keep in mind that homemade sauerkraut has a more vibrant flavor and texture.

3.

Q: How long does it take to cook the pork in this recipe?
A: It takes about 2-3 hours to cook the pork over low heat, but you can also cook it in a slow cooker or Instant Pot for faster results.

4.

Q: Can I add other ingredients to the sauerkraut besides onions and caraway seeds?
A: Yes, you can add other ingredients such as chopped garlic, grated ginger, or diced apples to give the sauerkraut more flavor.

5.

Q: How do I store leftovers of this dish?
A: You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

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