Polish Pork with Sauerkraut, it’s such a classic combination that the cashier commented on our plans when she saw us with a couple of packages of kraut and a pork loin roast at the checkout. She gave us a smile and a knowing nod as we confirmed our intentions. She knew it would be a tasty meal, and it was!
Polish Pork and Sauerkraut – Chops or Roast?
I bought a roast, but as I read through several recipes written in Polish, they all involved slicing the roast before cooking. In some cases, the roast was sliced through completely, as I did. In other recipes, the roast was sliced almost all the way through, making it possible to add seasonings in between the layers as you “fan” the slices apart.
So my advice is to buy whichever is cheaper. This roast had no bone. Given the choice, I always prefer to cook meat on the bone because the end product seems to be moister and more flavorful.
The recipe I’m using for inspiration, Przyślij Przepis, recommends a tablespoon of Vegeta. That’s something I didn’t have in the pantry. You might find it in an international section of a well-stocked market. I did find a recipe to make your own MSG-free version on The Spruce Eats.
It calls for dehydrated carrots and seasonings, so I added a bit of the spice list to the mix.
What to serve with Polish Pork and Sauerkraut
We have a protein and tart veg, so all this meal really needs is starch to round it out. We ate it the first night with boiled potatoes with butter and herbs.
Leftovers were with baked potatoes. You could have a potato dumpling as your side. Maybe kopytka or Silesian dumplings? A delicious bread to mop up the last bit of Polish Pork with Sauerkraut off your plate could also serve as your starch.
Have you tried the “brown and serve” baguettes? I usually buy them at Sprout’s, but I’m also found them in the grocery section at Target. They’re really good with a nice crispy crust and chewy inside. If it comes as a two-pack, I’ve frozen the second loaf. It’s fine when thawed and browned. There’s something about having good bread in the freezer that feels like money in the bank.
I hope you’ll enjoy this dish as much as we did.
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A hearty and delicious, cold-weather dish, pork and sauerkraut!
- 2 – 2 1/2 pounds pork roast or chops
- salt, pepper, and sweet paprika to season the pork
- 2 pounds sauerkraut (Preferably natural, fermented in brine. If you’re using canned kraut, drain and rinse.)
- 1 tablespoon Vegeta (or 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon turmeric)
- 2 bay leaves
- 1/4 teaspoon black pepper
- 3 whole allspice berries
- 1 medium onion, diced
- 1/4 cup oil, divided
- 2 – 4 carrots, peeled and shredded
- If you’re using a roast, slice it into 3/4-inch thick pieces and season with salt, pepper, and paprika. Put in a sealed container and marinate for 2 hours.
- Preheat oven to 350° F.
- Add the sauerkraut to a pot and cover with water. Bring to a boil. Remove from heat and drain. Add to the pot with the sauerkraut: 2 cups of water, Vegeta (or substitute spices), bay leaves, 1/4 teaspoon black pepper, and allspice. Simmer for 30 minutes.
- Meanwhile, saute the onion in 1 tablespoon oil over medium-high heat until it just begins to brown. Add the onion and the carrot to the sauerkraut.
- Add 2 tablespoon oil to a frying pan and brown the meat on both sides. Add an additional tablespoon of oil if needed.
- Place half of the sauerkraut mixture in a casserole dish (I used 9 x 13-inch). Place the meat on top of the kraut, and top the meat with the remaining sauerkraut. Cover (with foil if your dish doesn’t have a lid). bake for 90 minutes.
Keywords: Polish pork and sauerkraut