Sauerkraut and Pork is an Eastern European standard. Hearty and flavorful, it’s a delicious braise that comes together easily in the slow cooker or instant pot.
One thing that’s true about the approach of fall is that the days get busy. And dinner is the last thing you want to think about in between carpools, homework, and soccer practice. That is where one of my best friends can save the day.
Remember the handy dandy crockpot?
Well, bust it out, ladies, ’cause busy days are here again. And your slow cooker could save you from one more Big Mac.
Here is an oft-requested recipe at our house. Yes, I know it’s a little wierd. But, you knew that about us already. For the record, FishPapa does not care for it. He would never claim it as a family favorite.
We still laugh over the first time my brother-in-law was treated to this dish. Janel and Brett were very newly engaged, and my sister was teaching him the “right way” to eat it (potatoes chopped, lots of juice, etc.) At the end, she lifted her plate and slurped the juices!
Yes, we’re also amazed that he still married her. But, this dish is good enough to lick the plate clean, and I must confess, I’ve done just that. We did that all the time growing up!
The FishKids are now the third generation to fall in love with this dish. It’s plain, hearty peasant food. My granny probably made it in a dutch oven. Nanna uses a pressure cooker.
For years I only got to taste this home treat when Mom visited because I am too timid to try using the pressure cooker without her. No way do I want to scrape sauerkraut off my cottage-cheese ceiling! But, last winter I tried it in the crockpot with great success.
- 2 tbsp olive oil
- 2 lb country style pork strips
- black pepper
- 1 24-ounce can sauerkraut
- 1 tsp dried dill
- 8 russet potatoes peeled, quartered, and boiled
Heat the oil on saute until shimmering. Season the pork strips with salt and pepper. Brown quickly, until all sides have a nice crust.
Pour the sauerkraut and its juices as well as 1 cup water over the pork strips. Sprinkle with dill weed. Secure the cover and lock the pressure valve. Set the machine for 35 minutes on manual. Use 10-minute natural pressure release. Adjust seasonings and serve the cooked meat and sauerkraut over boiled potatoes.
In a large skillet heat the oil until shimmering. Season the pork strips with salt and pepper. Brown in the skillet quickly, until all sides have a nice crust.
Place the browned pork strips in the crock of a slow cooker. Pour the sauerkraut and its juices over the pork strips. Sprinkle with dill weed. Cover and cook on HIGH for 4 hours, or on LOW for 6 to 8 hours, until the meat is very tender.
Adjust the seasonings and serve the cooked meat and sauerkraut over boiled potatoes.
Nutritional values do not account for potatoes.