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Balkan Podvarak | Hearty Sauerkraut with Pork
(0)
75 min
Under an hour
Knuspr-Küche
Traditioneller Balkan Podvarak: Aromatisch geschmortes Sauerkraut mit knusprigem Bauchspeck und saftigen Schweinenackenscheiben, im Ofen goldbraun überbacken. Ein wärmender Herbstklassiker!
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Cut the pork neck into slices about 2 cm thick and season both sides with 1 tsp of fine table salt and 1/2 tsp of black pepper.
Cut the pork belly into small cubes. Peel the yellow onions and cut them into thin strips. Finely chop the garlic. If needed, briefly squeeze out the sauerkraut (if you prefer a milder taste, rinse it briefly with cold water).
Searing & sautéing
Heat 1 tbsp of vegetable oil in a large ovenproof pan or roasting dish. Sear the pork neck slices on both sides over high heat for 2–3 minutes each until browned. Then remove and set aside.
Chef's tip
Podvarak often tastes even more aromatic reheated on the second day, as the sauerkraut completely absorbs the flavors of the meat and bacon.
For an extra fine note, you can refine the sauerkraut with a pinch of ground caraway.
110 min
Masterpiece
