Looking for a hearty and comforting meal that’s easy to make? Look no further than pork neck bones and sauerkraut!
This classic dish is a favorite among many families, and for good reason. The tender meat of the pork neck bones pairs perfectly with the tangy and flavorful sauerkraut, making for a delicious and satisfying meal.
In this article, we’ll walk you through the steps to make this dish at home, so you can enjoy it any time you want. So grab your Dutch oven and let’s get cooking!
How To Make Pork Neck Bones And Sauerkraut?
To start, you’ll need to gather your ingredients. Here’s what you’ll need:
– Pork neck bones
– Salt and pepper
– Lard (or another cooking fat)
– Bay leaves
– Onion
– Sauerkraut
Once you have your ingredients, it’s time to start cooking. Here’s how to make pork neck bones and sauerkraut:
1. Heat lard in a large pot over high heat.
2. Brown the pork neck bones on the meaty sides, seasoning with salt as you go.
3. Cover the pork neck bones with water and bring to a boil.
4. Cover the pot and reduce the heat to low, letting it simmer for one hour.
5. Add the sauerkraut (or a combination of sauerkraut and cabbage) to the pot.
6. Cover the pot again and continue to cook for another hour and a half to two hours, stirring occasionally.
Once the pork neck bones are tender and falling off the bone, it’s time to serve. You can either pour the sauerkraut over top of the meat and mix it in, or serve them separately.
If you want to take it a step further, you can save the broth and pick the meat from the bones before returning it to the broth. Add a jar of drained sauerkraut to the meat and let it simmer for 15-20 minutes for even more flavor.
Ingredients You’ll Need
To make a delicious pork neck bones and sauerkraut dish, you’ll need a few key ingredients. First and foremost, you’ll need pork neck bones, which are the star of this recipe. You’ll also need salt and pepper to season the meat, as well as lard or another cooking fat to brown the meat.
In addition to the pork neck bones, you’ll need some flavorful additions to the pot. Bay leaves and onion add depth of flavor to the dish, while sauerkraut provides a tangy and slightly sour taste that complements the richness of the pork.
To make this recipe, you’ll also need a large pot to cook everything in and enough water to cover the pork neck bones. With these simple ingredients, you can create a hearty and satisfying meal that’s perfect for any occasion.
Preparing The Pork Neck Bones
Before you start cooking the pork neck bones, it’s important to prepare them properly. Begin by cleaning the meat thoroughly, removing any cartilage or excess fat. You can use a lime, lemon, or vinegar to clean the meat. Cut the lime or lemon in half and rub it on every piece of meat. If using vinegar, give the meat a gentle wash with the vinegar mixed with water and then rinse.
Once cleaned, pat the pork neck bones dry with paper towels and place them in a bowl. Add your preferred seasoning blend and olive oil. Using your hands, massage every piece of meat, making sure they are well coated with the seasonings blend and oil. Let the meat marinate for at least one hour before cooking. This will help the flavors of the seasonings to penetrate the meat.
There are different methods for cooking pork neck bones, such as boiling, roasting, or stewing. Choose your preferred method based on the recipe you’re following. If stewing or braising, you’ll want to sear the neck bones first to penetrate the meat with a generous amount of seasoning prior to cooking. Use a super hot pot for this and leave everything in the pot to braise.
No matter how you choose to cook your pork neck bones, make sure to monitor the seasoning and adjust as needed. If you find that the salt has gotten away from you, toss in a potato to absorb some of the salt and seasoning. And if you need to thicken up a simmering stew, a cornstarch slurry works best. Dissolve cornstarch in a drop of water before adding it to the pot to keep it from clumping immediately.
Preparing The Sauerkraut
To prepare the sauerkraut, you’ll need to drain it and rinse it in cold water. Finely slice an onion and apple and set them aside. In a saucepan, heat some oil and cook the apple and onions until the onions are translucent. While they cook, grate a potato and set it aside. Sprinkle sugar over the apple and onion slices, stirring lightly and letting the sugar caramelize for a couple of minutes. Keep an eye on it to avoid over-caramelizing.
If you want to serve the sauerkraut as a hot side dish, topping for hot dogs/bratwurst, over mashed potatoes or pork chops, you can either heat it up in the microwave or on the stove. For stove-top cooking, drain and chop the sauerkraut roughly and place it in a saucepan with a little water and oil. Stir, cover, and cook gently for several minutes (up to 30) until thoroughly heated, stirring often. Make sure there is enough moisture in the saucepan so the sauerkraut doesn’t stick to the pot and burn (top up with more water as needed). The exact cooking time depends on how soft you want your sauerkraut to be.
For microwave cooking, prepare the sauerkraut as directed above, then add a splash of water and a drop of oil. Stir and microwave for about 5 minutes.
Remember that although raw sauerkraut is more nutritious than cooked sauerkraut (heat destroys some of its nutrients), cooking adds another delicious dimension to this simple food. To make sauerkraut in general, shred cabbage and mix with salt. Allow it to ferment for three to six weeks depending on the air temperature until it becomes acidic. Once fermented, it may be canned or frozen for later use.
Cooking The Pork Neck Bones And Sauerkraut
To start cooking the pork neck bones and sauerkraut, you’ll need to heat up some lard (or another cooking fat) in a large pot over high heat. Once the lard is hot, brown the pork neck bones on the meaty sides, seasoning them with salt as you go. This will help to add flavor to the meat and create a nice crust.
After browning the pork neck bones, cover them with water and bring the pot to a boil. Then, cover the pot and reduce the heat to low, letting it simmer for one hour. This will help to tenderize the meat and create a flavorful broth.
Once the hour is up, it’s time to add the sauerkraut (or a combination of sauerkraut and cabbage) to the pot. Cover the pot again and continue to cook for another hour and a half to two hours, stirring occasionally. This will allow the sauerkraut to cook down and absorb all of the flavors from the broth and pork neck bones.
When the pork neck bones are tender and falling off the bone, it’s time to serve. You can either pour the sauerkraut over top of the meat and mix it in or serve them separately. If you want to take it a step further, you can save the broth and pick the meat from the bones before returning it to the broth. Add a jar of drained sauerkraut to the meat and let it simmer for 15-20 minutes for even more flavor.
Serving And Enjoying Your Meal
After all the hard work of cooking, it’s time to sit down and enjoy your meal. Pork neck bones and sauerkraut can be served in a variety of ways, depending on your personal preferences.
One popular way to serve this dish is over hot, homemade mashed potatoes. The “pot liquor” (broth) from cooking the pork neck bones and sauerkraut can be poured over top for extra flavor.
You can also serve the pork neck bones and sauerkraut with a side of bread or rolls to soak up the delicious juices. Some people also like to add a dollop of sour cream on top for added richness.
Don’t forget to share your meal with friends and family! Take a picture and post it on your favorite social network, tagging Just A Pinch and using the hashtag #
