Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Braise 500 grams of pork shoulder with 2 pods of star anise, 5 grams of salt, 2 grams of black pepper, and 5 grams of dried marjoram in a covered pot with enough water to just cover the meat until very tender, about 90 minutes.

2. 2

   Drain the cooked pork shoulder and star anise, reserving a small amount of the braising liquid, then shred the pork using two forks and discard the star anise pods.

3. 3

   Finely chop 1 medium onion and 2 cloves of garlic, then sauté them in a pan with 1 tablespoon of vegetable oil until softened.

4. 4

   In a large bowl, combine the shredded pork, sautéed onion and garlic, 300 grams of well-drained sauerkraut, 3 grams of caraway seeds, 1 large egg, and 50 grams of all-purpose flour, mixing thoroughly to form a cohesive mixture, adding a splash of reserved braising liquid if too dry.

5. 5

   Form the pork and sauerkraut mixture into 8 uniform oval-shaped fritters, about 2.5 cm thick, then dredge each fritter lightly in an additional 50 grams of all-purpose flour.

6. 6

   Prepare a batter by whisking together 1 large egg, 100 ml of milk, and 50 grams of all-purpose flour until smooth.

7. 7

   Heat 1 liter of vegetable oil in a deep pot or Dutch oven to 175°C (350°F), then carefully dip each floured fritter into the batter, ensuring it is fully coated.

8. 8

   Deep-fry the battered fritters in batches for 4-6 minutes, turning occasionally, until golden brown and crispy, then remove with a slotted spoon and drain on paper towels before serving.