Pork and Kraut

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the pork into small pieces,an inch by an inch or so, your choice on size. Ribs in 2 bone sections.
  • In a large heavy pan or dutch oven, heat a few tbsp of salad oil and brown the pork well in small batches. Remove when browned. Pour off excess liquid.
  • Return the browned pork to the pan. Add 3 cans of beer, 1/2 tsp of salt and bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes.
  • Stir in drained sauerkraut, add 4 to 5 heaping tablespoons of dark brown sugar. Add 1/2 tsp of salt and stir. Place the cut potatoes in the bottom, sinking them under the juices. Cover and simmer for 45 minutes.
  • This is the time to add cooked mini-ears of corn, drizzle with the juices and cover and simmer for another 15 minutes. Sometimes I do not use the corn (your choice.) The cooked corn goes well as a side.
  • The amount of pork you use determines the amount of kraut and potatoes you should use, I like lots of pork, and like lots of kraut. Nothing worse than everyone loving it, and not having enough pork, or kraut.
  • Hope you enjoy this recipe, tell me about your experience with it.
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