👨‍🍳 作り方

1. 1

   Score the fat on the pork belly in a diamond pattern. Season generously with salt and pepper. In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the pork belly cubes on all sides until golden. Remove the pork and set aside.

2. 2

   Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and crushed juniper berries, and cook for another minute until fragrant.

3. 3

   Return the pork belly to the pot. Add the sauerkraut, rinsed barley groats, and bay leaf. Pour in the dark beer or broth. Stir everything to combine.

4. 4

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 3 hours, or until the pork is very tender and the barley is cooked through. Stir occasionally and add a little more liquid if it becomes too dry.

5. 5

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot, with the braised sauerkraut and tender pork belly.