Pork Chops (5 rashers), 2 x
Jars Sauerkraut
(available in most supermarkets),
1 Onion (large), Salt (pinch), Pepper (pinch),
Oil, Tomato Puree 2 tubes.
Polish Bread (Chelb). |
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Get all
your ingredient together as pictured |
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Firstly
empty the two bottles of sauerkraut into a large deep based pan |
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Then fill
with warm water until the water is about 1/2 an inch over the top.
The boil for about 1 - 2 hours stirring occasionally. If you want a
stronger taste of the sauerkraut cook for less.
(you can experiment
with this). |
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Finely chop
the onions, make sure they are cut into tiny pieces. |
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Get your
onions and pork toghether. |
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This is how
the pork should look. Finely chopped into cubes. The size is up to
you. |
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Put the
pork into a frying pan with a little oil. Fry the pork until it is
cooked thoroughly and browned. |
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Once the
pork has browned, add your onions. |
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Then add
your salt and pepper to taste keep frying on a gentle heat. |
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Drain off
the Sauerkraut and leave in the large pot. |
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Once the
onions and pork are soft put into the pot with the sauerkraut. |
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Add your
two tubes of tomato puree and stir thoroughly. (You may eventually
want to use more tomato puree for ours we use 2 and a quarter tubes
because we like to taste you will need to experiment with this.
|
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Mix
thoroughly again, then transfer to an oven dish. |
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Heat in the
oven at 150 degrees (fan oven for approximately 40 min's. Once
cooked serve on a place with Polish bread. (or ordinary bread if you
can't find any Polish). |