I had to do something with the leftover picnic pork with balsamic that I had made. It was pretty tangy from the vinegar and needed something that would match and mellow the flavor at the same time. I decided to cut it into bite size chunks along with the potatoes and toss it up with sautéed onions and sauerkraut and it was yummy.
I love sauerkraut, but not straight out of the jar. I always put it in a strainer and rinse it well with cold tap water to remove most of the brine because it’s a bit too sour for my taste.
PORK & POTATOES WITH SAUERKRAUT (in the photo)
(This is not a recipe. It’s more of a suggestion for how to use sauerkraut)
Pork (cooked or raw) cut into bite size chunks or Your Favorite Sausage, sliced
Onion, sliced thin
Sauerkraut, rinsed & drained
Chicken broth
Salt & pepper
Red wine vinegar
Potatoes, boiled in salted water and cut into bit size chunks
Heat a large frying pan on med – high and brown the pork or sausage. Add the onions and continue cooking until they are pretty soft to bring out the sweetness. Then add the rinsed and drained sauerkraut. Add salt & pepper to taste, chicken broth to give it a little moisture and a couple of splashes of red wine vinegar to add a bit of tang (just in case you don’t happen to have leftover balsamic pork, ha,ha). Add the potatoes, cover and lower the heat and cook for 10 – 15 minutes. (If you decide to use raw pork, cook for 20 – 25 min. or until the pork is cooked through and tender)
MORE PORK RECIPES
OVEN KALUA PORK
PORK BULGOGI
PAN FRIED PORK CHOPS WITH GRAVY
STIR FRY PORK AND GREEN ONIONS
PICNIC PORK WITH BALSAMIC VINEGAR
SWEET & SOUR SPARE RIBS
BREADED PORK CUTLETS
KAU YUK
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