Along with ideal snack sauerkraut with onions and vegetable oil, braised pork with sauerkraut brisket - dish not less tasty. Depending on the circumstances, this dish can be an appetizer and main course. Sauerkraut in a season at home is always there, and the preparation of braised sauerkraut does not cause difficulties.
Amazing process of fermentation, on scientific - lactic fermentation, creates a lot of excellent home-made products and billets. Pickled tomatoes, which we, in the absence of cellar, perfectly kvass in the jar in the refrigerator. Pickled tomatoes for us - a sign of the beginning of autumn. Mom annually prepares a lot of pickled cucumbers, which successfully preserves in liter cans, and they are stored in a closet, scaring me brine.
But in the first place, usually, sauerkraut, which is on the table and not be ashamed to put, and if it be eaten whole, the health. I read somewhere that sauerkraut - national product of many countries. Firstly, the sauerkraut - it's delicious. Secondly, it is very helpful for digestion. And, thirdly, sauerkraut - a great product for the preparation of a variety of sophisticated dishes. In this regard, braised sauerkraut, perhaps one of the most difficult is not in cooking.
The world is full of dishes, the essence of which - cabbage. Cabbage can be cabbage, very tasty braised savoy cabbage, besides - cabbage can be both fresh and pickled. Domestic Bigus (bigos), for example, the most delicious when used fresh and pickled cabbage.
If the household has a sauerkraut, or you can always buy at the local market, stewed sauerkraut could become a regular at the home menu. Stewed cabbage without the addition of a liquid in its own juice. The recipe is simple, and if you do not eat meat, you can always do without it. Although braised pork with sauerkraut bacon has a special taste.
- Yield: 2 Portions
- Preparation: 30 minutes
- Preparation: 2:00
- For preparing: 2 hours 30 minutes
Baked sauerkraut with pork belly and onion
- 0.5 kg Home sauerkraut
- 300 gr Svynaya breast
- IMF 3-4 DISTRIBUTION
- 1 tablespoon Vegetable oil or lard
- Spices salt, black pepper, coriander, bay leaf
Step by step recipe snacks - braised sauerkraut
- My friend believes that stewed sauerkraut - a snack, and wonderful bites it. For me, this dish is tasty and nutritious meal, the main dish. But anything can happen. Sauerkraut with the coldest months of the year, we have always been. Mostly, we are preparing a salad of sauerkraut with sweet purple onions and fragrant oil from sunflower seeds. Exceptionally tasty combined with the fries.
- Bigos home from a mixture of fresh and pickled cabbage with pork ribs and prunes are prepared according to old family recipe. In anticipation of the holiday feasts bigos cooked in large quantities and is heated as needed. I read somewhere that bigos even frozen.
- Braised sauerkraut with the most delicious pork belly, with the part of the brisket, which has not yet come rib bones, and there is only a small cartilage. In such a small cartilage bacon and lots of meat. And bacon fat in a very few.
- Bacon cut into slices of 5-7 mm thickness, then cut into slices a sufficiently large pieces. When the pieces of meat are remains well treated pig skin, it can be left. Salted bacon and add the spices do not.
- If the brisket fat enough, she was frying heated with a little lard. If the fat in the meat a little, it is necessary to warm up in a frying pan 1 tbsp lard or vegetable oil. Fry the chopped bacon over medium heat until golden brown. To roast was uniform, it is necessary often to stir bacon and cover the pan lid.
- Peel onions from the husk and cut it into strips large. Add the onions to fried bacon and continue to fry until the onions are a nice golden brown. We must try to not overcook the onion, or braised sauerkraut is with a pronounced flavor.
- Add to the fried bacon with onion sauerkraut home. Typically, sauerkraut contains a sufficient amount of fluid and the brine. By the way, if for some reason there is a need to add to the skillet liquid, then add the cabbage pickle worth it.
- Pepper sauerkraut black pepper and add 1-2 pinches ground coriander and 1-2 bay leaves. Gently mix the sauerkraut and bacon. Cover the pan lid, wait until there are signs of a boiling liquid. Immediately reduce the heat to low and let braised sauerkraut preparing - it is long enough.
- Braised sauerkraut preparing at least 1.5 hours. Less time will be an ordinary cabbage sauerkraut, but hot. It is necessary that sauerkraut has lost most of the water and began to change color to a light brown - this is the first indication that the braised sauerkraut preparing right.
- Periodically, it is necessary to mix the cabbage and make sure that in a skillet at all times present some of the liquid, the liquid should be just barely visible at the bottom. Half an hour later, after the beginning of the extinguishing process, it is necessary to remove and discard the bay leaf. Salt stewed sauerkraut should be very careful - with sauerkraut added salt enough. Salt only to taste, but it is better not necessary.
- Time during which the braised sauerkraut well cooked - about 2 hours. At the end of cooking in a skillet if there is still liquid, it is necessary to remove the lid and allow the liquid to evaporate, increasing the fire a little bit. Baked sauerkraut should be no signs of fluid. In Bigos added prunes, but the sauerkraut sour enough, so prune in this recipe are no longer needed.
- Baked sauerkraut with pork belly served hot and fresh bread.
- Decomposed braised sauerkraut on the plate. If a dish acts as a snack is better to use small bowls or ceramic bowls for feeding. As a main dish worth cabbage lay on a large plate with a side.
- By the way, stewed sauerkraut can be a great side dish, and if it is prepared without bacon - excellent vegetarian dishes.
Braised sauerkraut with pork belly and onions - delicious home-cooked meals