Dish of Pork with Sauerkraut & Barley
(click to enlarge)

Pork with Sauerkraut & Barley


Estonia   -   Mulgikapsad
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
**
2 hr
Yes		 Three very complementary ingredients in an easy to make recipe for a side dish or a main dish. For a soup version see Pork, Sauerkraut & Barley Soup.

1
32
1/2
2
1/4
1/4
-------
ar
#
oz
c
c
t
t
---

Pork (1)
Sauerkraut (2)  
Barley (3)
Water
Salt
Pepper
-- Serve with
Potatoes or
  Rye Bread (4)  
Prep   -   (20 min)
  1. Cut PORK into about 3/8 inch dice, keeping some fat.
  2. Drain SAUERKRAUT, but not too well.
  3. Rinse BARLEY well.
Run   -   (1-3/4 hr)
  1. Mix Pork and Sauerkraut. Place in a large saucepan (2 quart).
  2. Scatter Barley over the top and add Water, Salt, and Pepper.
  3. Bring to a boil, then simmer for 1-1/2 to 2 hours, or until Barley is tender. Check Water now and then, it should be at a level about 1 inch from the bottom of the pan.
  4. Serve hot with Potatoes or Rye Bread. This recipe reheats well.
NOTES:

  1. Pork:

      This should be any cut that is not too lean. Some fat should be included.

  2. Sauerkraut:

      Preferably a Polish brand or home made, but Libby's will do.

  3. Barley, Pearled:

      I prefer a lightly pearled barley that still has a little color. It has more flavor and is better behaved in cooking.

  4. Comments:

      In the region, potatoes are usually small white ones boiled and served whole or halves. Bread is commonly dark rye, sold around here as "Rega Rye".
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
pmm_pigskr1 230800 ek75   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking and non-commercial use permitted