Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, braised pork & sauerkraut. It is one of my favorites. For mine, I am going to make it a 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. Braised Pork in Sweet Soy Sauce - Tender pieced of pork braised in a flavorful sauce with a touch of heat.
Braised Pork & Sauerkraut is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Braised Pork & Sauerkraut is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook braised pork & sauerkraut using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Braised Pork & Sauerkraut:
- Prepare 2 lb. packaged sauerkraut
- Take 1 pear, peeled, seeded, and cut into chunks
- Prepare 1 small yellow onion, roughly chopped
- Prepare 1/2 tsp. cumin
- Get 1 tsp. caraway seeds
- Make ready 5 juniper berries (optional)
- Get 1/3 cup dry white wine
- Get 3 lb. pork (shoulder or butt, bone-in)
- Make ready 3 tbs. dry rub (seasonings)
- Take 1 sprig fresh rosemary
- Make ready 1 cup gravy
These simple braised pork chops are flavored with a tangy sauce. Braised Pork Belly. written by Emma Tang. Pork belly lovers, today is your lucky day! I am sharing the recipe of one of the most popular pork belly dishes in China, the braised pork belly.
Steps 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.
Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you'll know why. At a huge rummage sale I went to recently, I found these cute little clay pots. Braised pork belly(红烧肉) also known as red-cooked or red-braised pork belly is a common Chinese pork dish. It can be braised with different stems and dry vegetables. Braising is a great cooking method for large or small pork cuts, but traditionally those that are less tender.
So that’s going to wrap this up for this exceptional food braised pork & sauerkraut recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
