Latvian Pork Belly with Sauerkraut and Apples
A hearty and flavorful dish featuring slow-roasted pork belly with a tangy sauerkraut and sweet apple stuffing, seasoned with caraway seeds and marjoram. This recipe combines traditional Latvian flavors for a comforting meal.
๐ง Ingredients
- 1.5 kg Pork belly(skin on, scored)
- 500 g Sauerkraut(drained)
- 2 medium Apples(peeled, cored, and diced)
- 1 large Onion(finely chopped)
- 1 tbsp Caraway seeds
- 1 tsp Dried marjoram
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 250 ml Water or broth
๐จโ๐ณ Instructions
- 1
Preheat oven to 160ยฐC (320ยฐF).
๐ก Tip: Ensure oven rack is in the middle position. - 2
In a large bowl, combine the drained sauerkraut, diced apples, chopped onion, caraway seeds, dried marjoram, salt, and pepper. Mix well to create the stuffing.
๐ก Tip: Taste the sauerkraut and adjust seasoning if needed. - 3
Carefully loosen the scored skin of the pork belly and stuff the sauerkraut and apple mixture evenly underneath.
- 4
Rub the skin of the pork belly with vegetable oil and season generously with salt.
๐ก Tip: Using oil helps the skin to crisp up. - 5
Place the stuffed pork belly in a roasting pan. Add the water or broth to the bottom of the pan.
- 6
Roast for 3 hours, or until the pork is tender and the skin is crispy and crackling. If the skin is not crackling enough in the last 30 minutes, increase the oven temperature to 200ยฐC (400ยฐF).
๐ก Tip: Baste the pork with the pan juices occasionally. - 7
Remove the pork belly from the oven and let it rest for 15-20 minutes before carving.
- 8
Serve the pork belly with the sauerkraut and apple stuffing, accompanied by roasted potatoes or rye bread.
๐ก Tip: The pan juices can be strained and served as a sauce.
๐ก Pro Tips
- โFor extra crispy crackling, pat the skin dry with paper towels before rubbing with oil and salt.
- โIf you don't have caraway seeds, you can omit them or use a pinch of fennel seeds.
- โAdjust the amount of sauerkraut and apples to your preference.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of dried cranberries to the stuffing for a touch of tartness.
- Incorporate a finely chopped leek into the stuffing for added flavor.
- Serve with a dollop of sour cream or a side of Latvian mustard.