| Prep Time | 5 minutes |
| Cook Time | 5 hours |
| Servings |
big pot
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| Change Units |
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Ingredients
- 100 gram fatback diced
- 600 gram pork belly one piece, with bone
- 600 gram kassler I used the pig rib - description in recipe notes
- 300 gram mettwurst sausages 4 sausages
- 3 onions
- 2.5 kilogram sauerkraut canned
- 1 liter water
- 100 milliliter lemon juice
- 15 milliliter vinegar essence 25% acidity
- 30 gram xylitol or another sweetener, equivalent to 30 gram sugar
Ingredients
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Instructions
- Put the fatback into a big pot and set the plate to low-mid heat
- Meanwhile, cut the onions into rough pieces
- When the fatback pieces start to become crispy and their fat covers the bottom of the pot, put the pork belly in, turn to mid-high heat and sear it on the skin side
- Flip the pork belly, add the kassler and sear it on the skin side, too
- Now, throw in the sausages and onion pieces
- Fry everything about 5 minutes at medium heat
- Then, add the sauerkraut and all remaining ingredients, including the seasonings
- And finally, let it cook for about 5 hours at low heat with the lid on
- Stir occasionally and if necessary, add some water
Recipe Notes
It is perfect, when the meat seperates from the bone by itself.
Kassler is the name of a cured and smoked cut of pork. Its roots are in the German cuisine. Pork necks and loins are the most commonly used cuts, although ribs, shoulders and bellies can also be used. In addition, kassler is often served with sauerkraut.
Nutrition Facts
Serving Size 100 gram
% Macronutrients
Amount Per Serving
Calories 143.68kcal
from Fat 113.76kcal
79%
from Protein 21.16kcal
15%
from net. Carb 5.36kcal
4%
from Fiber 3.4kcal
2%
% Daily Value*
Total Fat 12.64g
7%
Carbohydrate (Netto) 1.34g
5%
Fiber 1.7g
6%
Protein 5.29g
5%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
