Recipe onlinefamilyhomerecipes.com/recipe/roasted-pork-collar-steaks-with-braised-sauerkraut/Scan the code to open the recipe on your phone
Roasted pork collar steaks with braised sauerkraut
Pork collar steaks roasted with paprika and garlic, served with onion-and-caraway sauerkraut and sliced yeast dumplings. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Total time
- 1 hr 35 min
- Temperature
- 170 °C (340 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Roasted pork collar steaks with braised sauerkraut make an oven-baked lunch: rub the meat with paprika, garlic, and seasonings, then roast it covered until tender and uncovered at the end to brown. While the meat roasts, braise the sauerkraut with onion and caraway seeds. Serve with sliced knedľa, a Slovak yeast dumpling, drizzled with the pan juices.
Ingredients
Meat
Braised sauerkraut
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
Prepare the meat
Pat the pork collar steaks dry with a paper towel and pound them lightly. Press the garlic and mix it with the paprika, pepper, salt, and 1 tbsp melted lard.
Rub the mixture over both sides of the steaks.
Roast covered
Preheat the oven to 170 °C (340 °F). Grease a roasting pan with the remaining lard, arrange the steaks side by side, and pour in 150 ml water. Cover with a lid or aluminum foil and roast for about 60 minutes, until the meat is tender.
Finish roasting uncovered
Uncover the pan, baste the steaks with the pan juices, increase the temperature to 200 °C (400 °F), and roast for another 15–20 minutes, until browned on top. If the pan juices evaporate, add a little water so there will be enough to spoon over the dumplings as well.
Braise the sauerkraut
Taste the sauerkraut. If it is very sour, rinse it briefly under cold water and let it drain. While the meat roasts, sauté the finely chopped onion in 1 tbsp lard until translucent.
Add the sauerkraut, caraway seeds, sugar, and 200 ml water. Stir, cover, and simmer over low heat until tender—roughly as long as the meat roasts covered. Stir occasionally and add water as needed.
Serve
Serve the pork collar steaks with the braised sauerkraut and sliced Slovak yeast dumplings, spooning the pan juices over the dumplings.
Tip: Choose pork collar with fine streaks of fat to keep the steaks juicy in the oven. The seasoned steaks can also rest in the refrigerator overnight.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 514 kcal
- Protein
- 37 g
- Carbohydrates
- 12 g
- of which sugars
- 4.9 g
- Fat
- 35 g
- of which saturates
- 13 g
- Fiber
- 5.7 g
- Salt
- 4.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečené plátky krkovičky s dusenou kyslou kapustou
Follow us
Recipe ideas every day on Facebook & Pinterest.
Did you cook this recipe?
Show us a photo of the finished dish. Once approved, other readers will see it too.
Photos can be sent by signed-in readers. Your e-mail is enough – no password needed.
Sign inThank you, we have received your photo
We will review it and once approved it will appear with the recipe.
