Chef-tested recipe
A traditional Estonian slow-cooked dish of sauerkraut, barley and pork.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Boiled potatoes and rye bread
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 800 g sauerkraut, lightly drained
- 600 g pork shoulder or belly, cut into chunks
- 150 g pearl barley, rinsed
- 200 g onion, sliced
- 800 ml water or light stock
- 2 bay leaves
- 6 g salt, adjusted to taste paid link
- 2 g black pepper
Method
Layer sauerkraut, onion, barley and pork in a heavy casserole.
Add bay leaves, pepper and enough water or stock to come just below the surface.
Bring to a gentle simmer, cover and cook over low heat for about 90 minutes.
Stir carefully, check the barley and pork, then continue cooking until fully tender.
Adjust salt only at the end because sauerkraut can be salty.
Beginner Technique Notes
Rinse very salty sauerkraut briefly if needed. The finished dish should be moist and soft, not soupy.
Substitutions
Pork shoulder gives a leaner result than belly. Hulled barley can be used but takes longer to cook.
Storage
Refrigerate for up to 3 days. Reheat gently with a splash of water if needed.
Allergen Notes
Barley contains gluten. Check sauerkraut and stock labels for additives.
Always Cook with Heart. Always!
