Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, braised pork & sauerkraut. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Braised Pork & Sauerkraut is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Braised Pork & Sauerkraut is something that I have loved my entire life.
Start by cutting your pork for your Shanghai braised pork belly. Lu Rou Fan is a Taiwanese braised pork and rice dish. The meat is typically stewed for at least an hour and a half so it is so tender.
To get started with this recipe, we have to prepare a few ingredients. You can have braised pork & sauerkraut using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Braised Pork & Sauerkraut:
- Make ready 2 lb. packaged sauerkraut
- Take 1 pear, peeled, seeded, and cut into chunks
- Prepare 1 small yellow onion, roughly chopped
- Make ready 1/2 tsp. cumin
- Take 1 tsp. caraway seeds
- Make ready 5 juniper berries (optional)
- Make ready 1/3 cup dry white wine
- Take 3 lb. pork (shoulder or butt, bone-in)
- Get 3 tbs. dry rub (seasonings)
- Get 1 sprig fresh rosemary
- Make ready 1 cup gravy
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. Taiwanese Braised Pork Rice (Lu Rou Fan), sometimes known as Minced Pork Rice, is one of the Make this Ultimate Classic Taiwanese Comfort Food - Instant Pot Taiwanese Braised Pork (Chinese. Pat the pork dry with paper towels and season with salt and pepper.
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.
Here is my family recipe of braised pork belly in soy sauce or tau yew bak. It's a savory dish that goes extremely well with steamed white rice, esspecially with a side of sambal belacan. 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. Kakuni (Japanese Braised Pork Belly) - Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side.
So that is going to wrap it up with this exceptional food braised pork & sauerkraut recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
