Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering.

2. 2

   Add 300 grams of thinly sliced pork belly to the hot wok and stir-fry for 5-7 minutes until deeply golden brown and crispy, then remove it and set aside, leaving rendered fat in the wok.

3. 3

   Add 400 grams of small diced potatoes to the wok with the rendered pork fat and stir-fry for 10-12 minutes until tender and browned, stirring occasionally.

4. 4

   Introduce 150 grams of diced yellow onion and 1 teaspoon of caraway seeds to the wok with the potatoes and continue to stir-fry for 3-4 minutes until the onion is softened and fragrant.

5. 5

   Stir in 200 grams of drained sauerkraut and 180 grams of diced Granny Smith apple into the mixture, cooking for an additional 3-5 minutes to warm through and combine flavors.

6. 6

   Return the crispy pork belly to the wok, splash with 1 tablespoon of white wine vinegar, season with salt and black pepper to taste, and toss everything together to coat evenly.

7. 7

   Garnish the wok-tossed breakfast with 2 tablespoons of chopped fresh parsley before serving hot.