Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1 kilogram of skin-on pork belly cubes with paper towels and season them generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the seasoned pork belly cubes on all sides until nicely browned, about 8-10 minutes, and set them aside.

3. 3

   Add 1 large diced yellow onion to the same pot and sauté until softened, about 5 minutes, then stir in 3 minced cloves of garlic and cook for another 1 minute until fragrant.

4. 4

   Stir in 500 grams of rinsed and squeezed dry sauerkraut, 2 medium diced Granny Smith apples, 1 teaspoon of caraway seeds, 2 bay leaves, 4 allspice berries, and 1 tablespoon of smoked paprika, cooking for 5 minutes to combine the flavors.

5. 5

   Return the seared pork belly to the pot and pour in 500 milliliters of chicken or vegetable broth, ensuring the pork is mostly submerged.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it simmer for 2 hours and 15 minutes, or until the pork belly is fork-tender.

7. 7

   Remove the bay leaves and allspice berries, taste the stew, and adjust seasoning with additional salt and black pepper as needed before serving.