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Pork Cheeks with Sauerkraut

Slow-cooked pork cheeks in a rich wine sauce served with tangy, apple-braised savoy cabbage sauerkraut.

PorkMain CourseSlow CookedSauerkrautItalian-Austrian
Estimated Nutrition
Calories
605.1
kcal / serving
2420.4 kcal total
Carbs
56g
per serving
224.1 g total
Fat
26.3g
per serving
105.2 g total
Protein
36.2g
per serving
144.8 g total
Cook Time
140
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Granulated Sugar
CondimentsSauces
2
tsp
Apple Balsamic Vinegar
For seasoning
50
ml
White Wine Vinegar
GrainsCereals
1.5
tbsp
Plain Flour
For dusting
Liquids
50
ml
Dry White Wine
500
ml
Chicken Stock
1000
ml
Apple Juice
Meat
600
g
Pork Cheeks
8 pieces weighing 75g each
115
g
Speck
Finely diced
NutsSeeds
10
piece
Black Peppercorns
Whole
1
piece
Nutmeg
Whole, for grating
1
unit
Salt And Freshly Ground Pepper
To taste
0.5
tsp
Black Peppercorns
Whole, for sauerkraut muslin bag
1
tsp
Juniper Berries
For sauerkraut muslin bag
OilsFats
2
tbsp
Olive Oil
Vegetables
2
tbsp
Chantenay Carrots
Very finely chopped
2
tbsp
Celery
Very finely chopped
1
unit
Savoy Cabbage
Cut into very thin strips

Method

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