Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1 kilogram of pork belly dry with paper towels, then season generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

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

3. 3

   Reduce the heat to medium, then add 1 large chopped onion to the pot and cook until softened, about 5-7 minutes, followed by 3 minced cloves of garlic for 1 minute until fragrant.

4. 4

   Stir in 700 grams of drained and rinsed sauerkraut, 2 diced tart apples, 1 teaspoon of caraway seeds, 2 bay leaves, and 0.5 teaspoon of dried marjoram, cooking for 5 minutes to combine the flavors.

5. 5

   Pour in 100 milliliters of dry white wine, scraping up any browned bits from the bottom of the pot, then add 500 milliliters of chicken broth and bring the mixture to a gentle simmer.

6. 6

   Return the seared pork belly to the pot, ensuring it is mostly submerged in the liquid, cover the pot tightly, and braise in a preheated oven at 160°C (325°F) or on the stovetop over low heat for 2.5 to 3 hours, or until the pork belly is fork-tender.

7. 7

   Skim any excess fat from the surface if desired, taste and adjust seasoning with additional salt and black pepper as needed before serving.