Roast pork with sauerkraut and potatoes

Roast pork with sauerkraut and potatoes

7 ratings

Difficulty

Medium 👍
120
min.
Preparation
115
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2
pork legs
1 kg
sauerkraut
1 kg
potatoes
6 cloves
garlic
2
carrots
2
leeks
6 stalks
celery
3
onions (divided)
3½ tbsp
clarified butter (divided)
1⅛ l
beef stock (divided)
4 tbsp
vegetable oil
2 tbsp
salt
2 tbsp
caraway seeds
2 tbsp
pepper (ground)
500 ml
wheat beer
100 ml
white wine
2
bay leaves
1 tsp
juniper berries
1 tbsp
starch
1 tbsp
water
salt
pepper
Metric
Imperial
  • 2  pork legs
  • 1 kg sauerkraut
  • 1 kg potatoes
  • 6 cloves garlic
  • 2  carrots
  • 2  leeks
  • 6 stalks celery
  • 3  onions (divided)
  • 3½ tbsp clarified butter (divided)
  • 1⅛ l beef stock (divided)
  • 4 tbsp vegetable oil
  • 2 tbsp salt
  • 2 tbsp caraway seeds
  • 2 tbsp pepper (ground)
  • 500 ml wheat beer
  • 100 ml white wine
  • 2  bay leaves
  • 1 tsp juniper berries
  • 1 tbsp starch
  • 1 tbsp water
  • salt
  • pepper

Utensils

  • large ovenproof saucepan with lid
  • oven
  • vegetable peeler
  • cooling rack
  • sieve
  • 2 large saucepans
  • medium saucepan
  • cutting board
  • knife
  • small bowl

Enjoy with

Dark beer
The rich and creamy head of a dark beer is the ideal complement to this hearty dish. The juicy meat and the sauerkraut are countered by the fruity but dry beer, making for a perfect meal.

Nutrition per serving

Cal
1871
Protein
157g
Fat
97g
Carb
77g

Step 1/5

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.
  • 6 cloves garlic
  • 2 carrots
  • 2 leeks
  • 6 stalks celery
  • 2 onions
  • 3 tbsp clarified butter
  • 1 beef stock
  • oven
  • vegetable peeler
  • large ovenproof pot with lid
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.

Step 2/5

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.
  • 2 pork legs
  • 4 tbsp vegetable oil
  • 2 tbsp salt
  • 2 tbsp caraway seeds
  • 2 tbsp pepper
  • 500 ml wheat beer

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.

Step 3/5

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.
  • 1 onion
  • ½ tbsp clarified butter
  • 1 kg sauerkraut
  • 100 ml white wine
  • 2 bay leaves
  • 1 tsp juniper berries
  • 125 ml beef stock
  • salt
  • pepper
  • large saucepan
  • cutting board
  • knife

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.

Step 4/5

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.
  • 1 kg potatoes
  • salt
  • large saucepan
  • vegetable peeler

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.

Step 5/5

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat.  In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!
  • 1 tbsp starch
  • 1 tbsp water
  • salt
  • pepper
  • sieve
  • medium saucepan
  • small bowl

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat. In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!