Juniper Smoked Pork Belly with Sauerkraut
A hearty and flavorful dish featuring tender, juniper-smoked pork belly braised with tangy sauerkraut, creating a complex balance of smoky, savory, and sour notes. This recipe highlights traditional Estonian ingredients and slow-cooking methods.
🧂 Ingredients
- 1 kg Pork belly(skin on, cut into 1-inch cubes)
- 500 g Sauerkraut(rinsed if too sour)
- 100 g Barley groats(rinsed)
- 1 large Onion(chopped)
- 1 tbsp Juniper berries(crushed)
- 2 cloves Garlic(minced)
- 1 Bay leaf
- 500 ml Dark beer or broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Oil
👨🍳 Instructions
- 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
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
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
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
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot, with the braised sauerkraut and tender pork belly.
💡 Pro Tips
- ✓For an even richer flavor, you can cure the pork belly with juniper berries, salt, and sugar for 24-48 hours before cooking.
- ✓If you prefer a crispier rind, you can broil the pork belly for the last 10-15 minutes of cooking, watching carefully to prevent burning.
- ✓Leftover sauerkraut juice can be used as part of the liquid for an extra tangy flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced apples during the last hour of cooking for a touch of sweetness.
- Substitute pork shoulder for pork belly for a leaner option.
- Use a mix of pork belly and pork loin for varied texture.