Eesti Stiilis Suitsupeekon Hapukapsaga (estonian-style Smoked Pork Belly With Sauerkraut)
Estonian cuisine is known for its hearty and comforting dishes, and one classic example is Eesti stiilis suitsupeekon hapukapsaga, or Estonian-style Smoked Pork Belly with Sauerkraut. This dish is a perfect combination of smoky, savory pork belly and tangy sauerkraut, creating a delicious and satisfying meal.
Ingredients
- 1 kg smoked pork belly
- 500g sauerkraut
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and pepper to taste
- Water
Instructions
- In a large pot, place the smoked pork belly, sauerkraut, chopped onions, minced garlic, caraway seeds, bay leaf, salt, and pepper.
- Add enough water to cover the ingredients.
- Cover the pot and cook over medium heat for 2 hours, or until the pork belly is tender.
- Once cooked, remove the pork belly from the pot and slice it into portions.
- Serve the sliced pork belly with the sauerkraut and onions, and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 22g
Supplies
Large pot Cutting board Knife Serving platter
Tools
Cooking spoon Cover for the pot
Serving suggestions
Serve the Estonian-style smoked pork belly with sauerkraut alongside boiled or mashed potatoes for a traditional and satisfying meal.
Tips & tricks
For an extra layer of flavor, you can also add a splash of beer or apple cider to the cooking liquid.
Cost
$20