Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, braised pork & sauerkraut. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
This is my recipe for braised pork belly, a very popular dish in Chinese cuisine. Although it may take a little while to make, the taste is excellent and. Start by cutting your pork for your Shanghai braised pork belly.
Braised Pork & Sauerkraut is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Braised Pork & Sauerkraut is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have braised pork & sauerkraut using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Braised Pork & Sauerkraut:
- Prepare 2 lb. packaged sauerkraut
- Prepare 1 pear, peeled, seeded, and cut into chunks
- Prepare 1 small yellow onion, roughly chopped
- Take 1/2 tsp. cumin
- Take 1 tsp. caraway seeds
- Take 5 juniper berries (optional)
- Take 1/3 cup dry white wine
- Get 3 lb. pork (shoulder or butt, bone-in)
- Make ready 3 tbs. dry rub (seasonings)
- Get 1 sprig fresh rosemary
- Prepare 1 cup gravy
Made with just a small list of simple ingredients. Braised pork belly has a perfectly balanced sweet and savory flavor. The texture of the slow-cooked pork is soft and could almost melt in your mouth. Kakuni (Japanese Braised Pork Belly) - Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side.
Instructions to make Braised Pork & Sauerkraut:
- Place sauerkraut in medium sized pot; add the chopped pear, onion, seasonings, and wine. Bring to a slight boil, reduce heat to low-medium, and cook for 30 minutes slightly covered.
- Prepare the pork (trim any fat) and cover the meat with dry rub seasonings and place in the refrigerator for 1 hour (covered).
- Heat up an outdoor grill (best) or a large frying pan with oil, and sear the meat on all sides on medium-high heat, for about 4 minutes a side. [This will seal in the juices of the meat while slow-cooking later in the oven]
- Heat oven to 325˚ F.
- Transfer the meat to a large pot / pan with lid (oven proof) and place the sauerkraut around all the sides of the meat. Place the rosemary on top of the meat, cover, and place in the oven to cook for 2 hours.
- Remove the pan lid and continue to cook for 40 minutes. This will produce a golden color atop of the kraut and will begin to solidify all the juices.
- When done cooking, remove the meat from the pan. Drain off the pan liquid. Shred the pork, add the pieces back to the pan with kraut, and lightly mix.
- Serve with mashed potatoes and cover all ingredients (lightly) with gravy.
These simple braised pork chops are flavored with a tangy sauce. These pork chops are delicious with mashed potatoes, but macaroni and cheese or a rice side dish would be good as well. See more ideas about Braised pork, Braised, Asian recipes. Braised pork feet is a very popular snack in Chinese cuisine. The finished pork will be tender, flavorful and not greasy at all.
So that is going to wrap it up for this exceptional food braised pork & sauerkraut recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
