Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   On a large plate, combine 2 tablespoons coarse sea salt, 1 teaspoon ground black pepper, 1 tablespoon caraway seeds, and the finely diced preserved lemon. Thoroughly rub this mixture over the entire 1.5 kilograms of pork neck, ensuring all surfaces are covered. Place the seasoned pork neck in a non-reactive container, cover tightly, and refrigerate for 48 hours to allow fermentation and brining.

2. 2

   After brining, remove the pork neck from the refrigerator and pat it dry with paper towels. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of lard or cooking oil over medium-high heat. Sear the 1.5 kilograms of pork neck on all sides until deeply golden brown, about 3-4 minutes per side, then remove and set aside.

3. 3

   Add 1 large thinly sliced yellow onion and 6 minced fresh garlic cloves to the same pot, sautéing over medium heat until the onion softens and becomes translucent, about 5-7 minutes.

4. 4

   Stir in 700 grams of drained sauerkraut and 2 bay leaves, cooking for an additional 5 minutes to combine the flavors and slightly warm the sauerkraut.

5. 5

   Return the seared 1.5 kilograms of pork neck to the pot, nestling it into the sauerkraut mixture. Pour in 750 milliliters of chicken broth, ensuring the liquid comes at least halfway up the sides of the pork. Bring the mixture to a simmer.

6. 6

   Cover the Dutch oven tightly and transfer it to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the pork is fork-tender and easily pulls apart.

7. 7

   Carefully remove the pork neck from the pot and let it rest for 10 minutes before shredding or slicing. Skim any excess fat from the braising liquid, then gradually whisk in 2 tablespoons of all-purpose flour to thicken the sauce to your desired consistency, simmering for 5-7 minutes.

8. 8

   Serve the shredded or sliced pork neck generously coated with the preserved lemon and caraway sauerkraut jus.