Smoked Pork Roast with Sauerkraut

Ingredients20

• onion150g
• carrots200g
• smoked pork loin800g
• tomato paste1 EL
• mustard2 EL
• beef broth1000ml
• cornstarch1 EL
• sunflower oil2 EL
• carrots (for the sauerkraut)100g
• pork belly bacon50g
• onion (for the sauerkraut)80g
• sauerkraut (canned)550g
• water150ml
• ground caraway0.5 TL
• dried marjoram1 TL
• potatoes1000g
• fresh flat-leaf parsley1 Bund
• salt2 TL
• pepper1 TL
• sugar1 Prise

Instructions

1. 1

   Peel 150 g onions and 200 g carrots. Dice the onions finely and slice the carrots.

2. 2

   Heat the oil in a Dutch oven or pot and sear the smoked pork on all sides until nicely browned. Remove it.

3. 3

   Fry the onions and carrots in the pan drippings. Reduce the heat, add tomato paste and mustard, and sauté briefly until fragrant.

4. 4

   Pour in the beef broth and bring to a boil once.

5. 5

   Return the pork to the sauce and simmer covered over medium heat for about 120 minutes.

6. 6

   Peel the 100 g carrots for the sauerkraut and grate them finely.

7. 7

   Dice the bacon finely. Peel the 80 g onion and dice it finely too.

8. 8

   Render the bacon in a pot and sweat the onions in it until translucent without color.

9. 9

   Add the sauerkraut and grated carrots, pour in the water and season with 1 tsp salt, 1/2 tsp pepper, caraway, marjoram and 1 pinch of sugar. Cook until the liquid has evaporated, then taste.

10. 10

    Peel the potatoes, cut into bite-sized pieces and boil in salted water (1 tsp salt) for about 20 minutes until tender. Drain and sprinkle with chopped parsley.

11. 11

    Remove the pork from the sauce and slice against the grain. Dissolve the cornstarch in cold water, thicken the sauce with it and season with 1/2 tsp pepper. Plate everything in portions.