The French culinary tradition enters this sauerkraut and many other dishes.
2 1/2 kg of sauerkraut
Salt and pepper to taste
Defatted pork rind
2 onions
2 cloves
3 carrots cut into 4 pieces
300 g of fatty pork meat
1 slice of defatted pork
150 g of pork fat
7 slices of bacon
Chicken broth
The French culinary tradition enters this sauerkraut and many other dishes.
2 1/2 kg of sauerkraut
Salt and pepper to taste
Defatted pork rind
2 onions
2 cloves
3 carrots cut into 4 pieces
300 g of fatty pork meat
1 slice of defatted pork
150 g of pork fat
7 slices of bacon
Chicken broth
Season the sauerkraut with salt and pepper
Line a large refrigerator-proof form with defatted pork rind
Skewer a clove into each onion and place it in the form with the sauerkraut, carrots, scallions, pork meat, and fat
Cover with bacon slices
Add enough chicken broth to cover the sauerkraut
Place in a hot oven preheated and cook for 4 hours
Remove the pork meat
Remove the vegetables and scallions
Arrange the sauerkraut on a platter and around it place the cooked pork, cut into pieces, and lingonberries
Serve separately with cooked potatoes.
