Braised belly meat on sauerkraut

Name: Braised belly meat on sauerkraut
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Pork Belly; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Shallots; 2 TABLESPOONS Tomato paste; 1 Bay leaf; 1 TEASPOON Peppercorns; 1 big red pepper; 1 can(s) (850 ml; drained 720 g) Sauerkraut; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Pork Belly
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Shallots
2 TABLESPOONS Tomato paste
1 Bay leaf
1 TEASPOON Peppercorns
1 big red pepper
1 can(s) (850 ml; drained 720 g) Sauerkraut
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Fry it all around in hot clarified butter. Season with salt and pepper. Peel and brown the shallots. Add tomato paste to the frying fat, deglaze with 1/2 litre water, add bay leaf and peppercorns and braise covered for about 1 hour.
2
In the meantime clean, wash and cut the peppers into pieces. After 40 minutes add the sauerkraut to the meat and cook it. Season to taste. Cut meat into pieces and serve garnished with parsley. Serve with parsley potatoes
3
Scarf: Meyer Mayor