Sauerkraut With Pork Recipe
Ingredients
| Pigs feet/Ham hocks | 2 Pound | |
| Spareribs/Neck bones | 2 Pound | |
| Margarine/Lard | 3 Tablespoon | |
| Onion | 1 Large | |
| Garlic | 1 Clove (5 gm), crushed | |
| Boiling water | 1 1⁄2 Quart | |
| Green pepper | 1 , diced | |
| Allspice | 4 | |
| Bay leaf | 1 | |
| Celery seed | 1⁄2 Teaspoon | |
| Sauerkraut | 1 Quart | |
| Barley | 3⁄10 Cup (4 tbs) | |
| Apple | 1 Small, chopped | |
| Caraway seed | 1⁄2 Teaspoon | |
| Salt | 2 Tablespoon | |
| Pepper | 1⁄2 Teaspoon |
Directions
1. Brown all meat in lard in a large kettle.
2. Add onion and garlic. Fry 1 minute.
3. Add boiling water, green pepper, allspice, bay leaf, and celery seed. Cover; cook 1 hour or until meat is tender.
4. Remove meat; cool. Boil until broth is reduced to 3 cups.
5. Discard bones and gristle from meat. Drain and rinse sauerkraut.
6. Cook barley in the broth 15 minutes. Add meat, sauerkraut, apple, caraway seed, salt, and pepper. Cook 45 minutes longer.
2. Add onion and garlic. Fry 1 minute.
3. Add boiling water, green pepper, allspice, bay leaf, and celery seed. Cover; cook 1 hour or until meat is tender.
4. Remove meat; cool. Boil until broth is reduced to 3 cups.
5. Discard bones and gristle from meat. Drain and rinse sauerkraut.
6. Cook barley in the broth 15 minutes. Add meat, sauerkraut, apple, caraway seed, salt, and pepper. Cook 45 minutes longer.
Chef
