German-style Braised Pork and Sauerkraut Recipe

Name: German-style Braised Pork and Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 grams pork belly, shoulder, etc. (about 1 lb 5 oz); 1 carrot or potato, cut into large chunks; 1 small onion; 2 cup sauerkraut, drained (enough to cover pork); 1 cup white wine; 1/2 tsp caraway seeds; 4 whole cloves; 1 bay leaf; 4 juniper berries; 5 peppercorns; 1 tsp sugar, add more to taste; 2 tsp dijon mustard, plus more for serving

Servings: persons

600 grams pork belly, shoulder, etc. (about 1 lb 5 oz)
1 carrot or potato, cut into large chunks
1 small onion
2 cup sauerkraut, drained (enough to cover pork)
1 cup white wine
1/2 tsp caraway seeds
4 whole cloves
1 bay leaf
4 juniper berries
5 peppercorns
1 tsp sugar, add more to taste
2 tsp dijon mustard, plus more for serving

1
Cut pork into 4 even pieces and trim off excess fat.
2
In a heavy pot, brown all sides of the pork on medium heat.
3
Add onions, carrots, sugar, spices and enough sauerkraut to cover everything.
4
Add about 1 cup of white wine and bring to a boil.
5
Turn heat to medium low and cover pot with lid.
6
Let simmer at least 45-60 minutes up to 2 hours.
7
Check occasionally to make sure there is enough liquid and add some water if needed.
8
In the last 5 minutes, mix in Dijon mustard.
9
Add more sugar to taste.
10
Divide into dishes and serve with additional mustard.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 600 grams pork belly, shoulder, etc. (about 1 lb 5 oz), 1 carrot or potato, cut into large chunks, 1 small onion, 2 cup sauerkraut, drained (enough to cover pork), and more.

Yes, German-style Braised Pork and Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

German-style Braised Pork and Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions