Roast Pork Belly with Sauerkraut

This a dish my mother has been making us for years, we absolutely love the combination of pork and sauerkraut.

This I love as after a little prep work, it cooks itself and leaves you free to do other things.

Simple, delicious, and something you should try soon. ​

Recipe

1 pork belly
1 tablespoon olive oil
2 x 900g jars sauerkraut, rinsed, drain
1 carrot, grated
½ green capsicum, diced
1 small onion, diced
1 tablespoon extra virgin olive oil
1 teaspoon vegeta
Salt, pepper
​
Preheat oven to 180C/160C fan forced.

Season the pork belly all over with salt and pepper. Put 1 tablespoon of olive oil on skin and rub all over. Place in the centre of a large baking dish.
 
In a bowl mix together the sauerkraut, carrot, capsicum and onion. Add the extra olive oil, vegeta, salt and pepper, mix well. Place in baking dish around the pork belly.

​Cover the sauerkraut loosely with aluminium foil, do not cover the meat skin.

Bake for 2-2.5 hours. Every ½ hour, remove the foil, add a little water to the sauerkraut, about 1/4 cup, mix well, recover, this is so it does not dry out while roasting. 

​Once baked, if you crackling isn't quite perfect, you can turn on the grill for a few minutes to help this along, if it is, slice and serve with the sauerkraut.

Enjoy!

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