Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, braised pork & sauerkraut. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Braised Pork & Sauerkraut is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Braised Pork & Sauerkraut is something that I’ve loved my entire life. They’re fine and they look wonderful.
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 particular recipe, we have to prepare a few ingredients. You can cook braised pork & sauerkraut using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Braised Pork & Sauerkraut:
- Prepare 2 lb. packaged sauerkraut
- Make ready 1 pear, peeled, seeded, and cut into chunks
- Take 1 small yellow onion, roughly chopped
- Make ready 1/2 tsp. cumin
- Take 1 tsp. caraway seeds
- Get 5 juniper berries (optional)
- Make ready 1/3 cup dry white wine
- Make ready 3 lb. pork (shoulder or butt, bone-in)
- Prepare 3 tbs. dry rub (seasonings)
- Prepare 1 sprig fresh rosemary
- Get 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 special 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 in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
