Layered Kraut And Pork

Serves: 12
Total Calories: 24


1 medium piece bacon fat
1 tablespoon vegetable oil
1 large yellow onion, chopped
4 pounds sauerkraut, drained, rinsed well
4 medium carrots, shredded coarsely
4 bay leaves
1 dozen whole peppercorn
8 juniper berries
4 allspice berries
1 teaspoon caraway seed
3 teaspoons sugar
2 1/2 to 3 pounds boneless pork, chops or other boneless pork, sliced to 1/2-inch thick
4 cups water or chicken broth


Grease 12-inch Dutch oven with bacon fat. Saute onions in oil until translucent. Place 1/2 kraut in bottom of DO. Top with 1/2 onions and 1/2 carrots. Repeat with the remaining 1/2 kraut, onions, then carrots. Sprinkle leaves, berries, and seeds over the top. Sprinkle with sugar. Brown pork in fry pan with additional oil, if necessary. Arrange pork over the kraut, and press into the mixture slightly. Pour water over the pork. Cover and bake about 2 hours. Discard bay leaves and serve.

Nutritional Facts:

Serves: 12
Total Calories: 24
Calories from Fat: 10

This Layered Kraut And Pork recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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