Pork Neck in Sauerkraut

Karkówka w Kapuście Kiszonej

Pork Neck in Sauerkraut is a classic of Polish cuisine – a combination of juicy pork meat with aromatic sauerkraut. Perfect for winter days when we crave something warming and satisfying. My Mom makes it best. When I try to make Pork Neck in Sauerkraut myself, she controls me at all times, to confirm that the outcome would be satisfying 🙂 So here is a recipe just like my Mom makes it. Actually pictures below show how my Mom makes it too:) Ready for this exceptional taste? Let’s get started!

Pork Neck in Sauerkraut served on a plate with potatoes and carrot salad
  • 1 kg (2.2 lb) pork neck
  • 1 kg (2.2 lb) sauerkraut
  • 2 onions
  • 2 bay leaves
  • 5 allspice berries
  • vegetable oil for frying
  • salt and pepper to taste

Slice the pork neck into cutlets, sprinkle with salt and pepper on each side.

You can prepare pork neck a day before making dish and place in the fridge. This way you won’t be overwhelmed with preparation and the meat would be tastier.

Chop the onions and saute in a frying pan until softened. Transfer onions to the bowl. In the same frying pan shortly brown pork neck cutlets until lightly golden. Transfer cutlets into the baking dish.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Taste the sauerkraut- you can rinse it if it’s too sour. Roughly drain the sauerkraut. Chop it finely, add sauteed onions, season with pepper and combine all. Add it to the pot with the meat. Try to arrange the meat slice by slice and fill the spaces with sauerkraut. Add also bay leaves and allspice berries. Cover the dish and place in the oven.

Bake for about 1.5 – 2 hours, until the meat is tender and the sauerkraut is well browned. Remove the cover towards the end of cooking to allow the sauerkraut to become crispy.

I like Pork Neck in Sauerkraut served hot with mashed potatoes. Truly comfort food.

Try also other dishes with sauerkraut: Polish Sauerkraut dishes.


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