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30-minute braised pork belly with butter cider sauerkraut

Jessica Brook
Jessica Brook

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30-minute braised pork belly with butter cider sauerkraut.
30-minute braised pork belly with butter cider sauerkraut. James Moffatt

A tender pork belly dish in under half an hour? Yes it can be done, with a sour side dish to cut through the richness

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Ingredients

  • 3 cups store-bought sauerkraut

  • 1/4 cup maple syrup

  • 375ml can apple cider

  • 1/4 cup cider vinegar

  • 1 tsp caraway seeds

  • 50g unsalted butter, chopped

  • 1kg piece boneless pork belly, cut into 6cm pieces

  • 200g creme fraiche

  • hot English mustard, to serve

  • baby red vein sorrel, to serve (optional)

Method

  1. Step 1

    Preheat the oven to 220C fan-forced (240C conventional). Place the sauerkraut, maple syrup, apple cider, vinegar, caraway seeds and butter in a deep roasting pan. Briefly mix, then season with cracked black pepper. Top with pork. Cover tightly with foil and roast for 15 minutes.

  2. Step 2

    Uncover, and roast for a further 15 minutes, or until the sauerkraut is bubbling and pork is cooked.   

  3. Step 3

    Serve with creme fraiche, mustard and sorrel.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/30minute-braised-pork-belly-with-butter-cider-sauerkraut-20220601-h245ki.html