Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the Chucrut Criollo, thinly shred 1.5 kilograms of green cabbage into a large bowl, add 30 grams of fine sea salt, and massage thoroughly with clean hands for 5-10 minutes until the cabbage releases its water.

2. 2

   Pack the salted cabbage firmly into a clean 2-liter fermentation jar, adding 10 crushed green cardamom pods and 2 bay leaves evenly throughout the layers, pressing down to remove air pockets.

3. 3

   Pour 0.5 liter of filtered water over the cabbage until it is fully submerged, ensuring no cabbage pieces float above the brine, then secure the lid with an airlock and let it ferment at room temperature for 7 days.

4. 4

   For the Bondiola Asada, preheat the oven to 160 degrees Celsius; pat dry 1.5 kilograms of boneless pork shoulder, then rub it generously with 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 1 teaspoon of dried oregano, 0.5 teaspoon of black pepper, and 1 teaspoon of garlic powder.

5. 5

   Sear the seasoned pork shoulder in a hot oven-safe Dutch oven over medium-high heat for 5-7 minutes per side until deeply browned on all surfaces.

6. 6

   Pour 250 milliliters of beef broth into the Dutch oven, cover tightly, and braise in the preheated oven for 2 hours and 30 minutes, or until the pork is fork-tender.

7. 7

   Once the pork is cooked, remove it from the oven, let it rest for 10-15 minutes, then shred the Bondiola Asada using two forks and serve it alongside generous portions of the fermented Chucrut Criollo de Cardamomo.