Gastronomixs

Pork and sauerkraut with orange and clove

Based on a dish by Jonnie Boer, Restaurant de Librije***, Zwolle, The Netherlands

Pork and sauerkraut with orange and clove

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Ingredients

500

g

brined pork belly with suet

500

g

sauerkraut

3

dl

apple cider

1

 

orange

8

 

cloves

4

dl

orange juice

50

g

sugar

1

tbsp

smooth mustard

Preparation method

  • Heat the sauerkraut with the apple cider, cloves, and grated orange zest.
  • Place the pickled pork belly on top and cook slowly over low heat for approximately 1.5 hours.  
  • In the meantime, slowly reduce the orange juice and sugar into a syrup.
  • When the pork is done, cover and let cool, weighted down to keep its shape.
  • Slice the pork as desired and coat the suet with the mustard and orange syrup.
  • Heat in a 150°C oven until the pork is warm and the syrup is lightly caramelised. 

Serving suggestions

  • As a component in a composition with langoustines, e.g. langoustines fried in super-crispy tempura or langoustines a la plancha.
  • As a component in a composition with poultry and sauerkraut.

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