Serves 6 People
10 Mins Prepartation
3 hours Cooking
INGREDIENTS
800g boneless pork leg, rolled
sea salt flakes and freshly-ground black pepper
2 tablespoons oil
2 brown onions, finely sliced
2 cup sauerkraut
8 chat potatoes, halved
1 litre chicken stock
¼ cup mild mustard
2 bunches chives, finely sliced
METHOD
Untie the pork leg, then season generously with salt, pepper and half the oil. Brown in a large saucepan over a high heat on all sides, then set aside.
Add the onions and remaining oil to the pan and brown lightly.
Add the sauerkraut, potatoes, stock and mustard, then mix well. Fit the lid and cook gently on low heat for 2½ hours, until the pork is tender. If using a slow-cooker, transfer to a cooker insert and cook on low heat for 6-8 hours.
Shred pork with forks, then mix in the chives and serve.
