RecipesPork with cabbage and beer
In a pan or baking dish, sauté a piece of bacon in fat, remove the skin and bones from the pork shoulder, cut it into larger pieces, and dust it with flour. The meat...
Ingredients (what you need)
a nice piece of pork belly
500 g of sauerkraut (drained and rinsed)
300 ml of beer
1 onion
bacon
plain flour
sweet paprika
pepper
salt
caraway seeds
Recipe steps
In a pan or a baking dish, we fry diced bacon, remove the skin and bones from the pork shoulder, cut the meat into larger pieces, and sprinkle it with flour.
We fry the meat in the bacon until it is browned, then remove it from the pot and sauté the onion in the same fat.
Then we pour in the beer, dissolve the browned bits, and add the cabbage.
We salt the meat, season it with pepper, paprika, and caraway seeds, add the drippings, and simmer or bake for about 40 minutes until it is tender.
Additional information about the recipe Pork with cabbage and beer
Pork with sauerkraut and beer is a traditional Czech dish that combines the flavors of pork and sauerkraut. The meat is usually cooked over low heat until tender and is then served with delicately seasoned sauerkraut. The beer adds a unique aroma and flavor to the dish, which complements the acidity of the sauerkraut perfectly. This meal is ideal for cold days and is typically served with dumplings that soak up the juices. Pork with sauerkraut and beer is a popular choice not only in households but also in restaurants throughout the Czech Republic.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
