Pork and sauerkraut is a traditional German dish known for its simple ingredients and comforting flavors. The dish combines the savory taste of pork with the tangy zip of fermented cabbage, creating a hearty meal that’s particularly popular during the colder months and a staple for New Year’s celebrations. It’s believed to bring good luck for the coming year. This classic pairing is not only delicious but also offers a nutritional boost, with the sauerkraut providing probiotics and the pork being a good source of protein.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Ingredients:
- 2 pounds pork shoulder or loin
- 2 pounds sauerkraut, drained
- 1 onion, sliced
- 1 apple, sliced
- 1 cup chicken or vegetable broth
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Fresh dill for garnish
Instructions:
- Preheat your oven to 325°F (163°C).
- Season the pork with salt and pepper.
- In a large ovenproof pot, layer the sauerkraut, onion, and apple.
- Place the pork on top of the sauerkraut mixture.
- Pour broth over the pork.
- Sprinkle with caraway seeds if using.
- Cover and bake for 2 hours or until the pork is tender.
- Garnish with fresh dill before serving.
The dish’s robust flavors are a reminder of the simplicity and richness of traditional German cooking.
Sauerkraut has been a part of German cuisine since at least the 1600s, and when paired with pork, it’s enjoyed for both its flavor and its supposed lucky properties. The meal is often enjoyed during Oktoberfest and is a testament to the German love of hearty, warming dishes.