Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, braised pork & sauerkraut. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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. Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese Crazy, right?
Braised Pork & Sauerkraut is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Braised Pork & Sauerkraut is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have braised pork & sauerkraut using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Braised Pork & Sauerkraut:
- Take 2 lb. packaged sauerkraut
- Take 1 pear, peeled, seeded, and cut into chunks
- Take 1 small yellow onion, roughly chopped
- Prepare 1/2 tsp. cumin
- Make ready 1 tsp. caraway seeds
- Take 5 juniper berries (optional)
- Take 1/3 cup dry white wine
- Make ready 3 lb. pork (shoulder or butt, bone-in)
- Make ready 3 tbs. dry rub (seasonings)
- Prepare 1 sprig fresh rosemary
- Get 1 cup gravy
Melt in your mouth tender when braised, pork belly isn't just reserved for makin' bacon. But the really great thing about pork belly is that it can be so many other things aside from just bacon. Braised Pork Belly. written by Emma Tang. Pork belly lovers, today is your lucky day!
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.
I am sharing the recipe of one of the most popular pork belly dishes in China, the braised pork belly. Yakibuta ( Braised Pork) is a large piece of pork cooked in soy flavoured sauce over a couple of hours. This is the pork for ramen! It takes time to cook but it is quite simple to make. Braising is a great cooking method for large or small pork cuts, but traditionally those that are less tender.
So that is going to wrap it up for this special food braised pork & sauerkraut recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
