This is not your nana's pork belly – unless your nana was a food rockstar who loved tangy, unforgettable flavor. I found this recipe on a particularly grim winter. I was craving comfort food, something bold and satisfying, and this filled the bill. The crispy skin and flavorful sauerkraut glaze? Let's just say, this was a quick favorite, even with my notoriously finicky friends! What more could you possibly want?
I'm completely helpless when it comes to pork belly. That melt-in-your-mouth texture, the richness of flavor… I'm hooked, no matter what! This isn't just any pork belly, though. No way, this sauerkraut-glazed masterpiece raises the bar. The pork's sweetness is complemented perfectly by the tart, pungency of the sauerkraut, a taste symphony playing in your mouth. It's ideal for a relaxed weekend night dinner or an unexpectedly sophisticated dinner party – and it's a heck of a lot less work to make than you'd imagine!
Required Equipments
- Large Dutch oven or heavy-bottomed pot
- Large bowl
- Wooden spoon or spatula
- Meat thermometer
- Baking sheet
- Parchment paper
Sauerkraut Glazed Pork Belly: Frequently Asked Questions
Sauerkraut Glazed Pork Belly
Get ready for a flavor explosion! This sauerkraut-glazed pork belly is fall-off-the-bone tender, with a perfectly crispy skin and a vibrant, tangy glaze. It’s surprisingly easy to make and guaranteed to impress.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 120 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 325°F (163°C). Pat the pork belly dry with paper towels. Season generously with salt and freshly ground black pepper. Don't be shy with the salt!
- In a large Dutch oven or heavy-bottomed pot, brown the pork belly on all sides over medium-high heat. This will render some of the fat and add a lovely crust. This step is important; don't skip it!
- Once browned, remove the pork belly from the pot and set aside. Add the onion and garlic to the pot and sauté until softened, about 5 minutes. Add a pinch more salt here, to help sweat the aromatics
- Stir in the sauerkraut, caraway seeds, and bay leaf. Cook for another 5 minutes, stirring occasionally, until slightly wilted. Add a splash of apple cider vinegar if the mixture seems too dry or sticky.
- Pour in the sauerkraut juice. Bring to a simmer. Return the pork belly to the pot, ensuring it's mostly submerged in the liquid. If necessary, add a bit more water or broth to ensure it's almost completely covered.
- Transfer the pot to the preheated oven. Cover the pot with a tight-fitting lid (or use aluminum foil to cover it) and cook for 2-2.5 hours, or until the pork belly is fork-tender. You should be able to easily insert a fork into the meat.
- Remove the pork belly from the pot. Increase the oven temperature to 400°F (204°C). Line a baking sheet with parchment paper.
- Place the pork belly on the baking sheet. Spoon the sauerkraut mixture generously over the pork belly, ensuring it’s well coated.
- Bake the pork belly for 15-20 minutes, or until the glaze is caramelized and slightly browned. Use your oven's broiler for the last few minutes if needed for extra browning, but keep a close eye on it to avoid burning!
- Remove the pork belly from the oven. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork belly. Slice and serve. Enjoy!
📝 Notes
- For a richer flavor, use bone-in pork belly.
- Feel free to adjust the amount of caraway seeds to your preference.
- If the glaze becomes too thick during cooking, add a tablespoon or two of water or broth to thin it out.
- Make sure to use a meat thermometer to check the internal temperature of the pork belly.
🍎 Nutrition
Calories: 600 kcal
Protein: 30 g
Fat: 45 g
Carbohydrates: 40 g
Fiber: 3 g
Calcium: 20 mg
