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Pork Shoulder Steaks stewed in sauerkraut with fresh pineapple

Servings: 4 people
Calories: 594kcal
Pork Shoulder Steaks stewed in sauerkraut with fresh pineapple is a unique sweet and sour composition. Seasoned blend of spices that emphasize the taste of the meat and make it exceptionally soft and juicy.
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Ingredients

  • 500 gr sauerkraut
  • 500 gr pork shoulder steaks
  • 1 pineapple
  • 10 peppercorns
  • 3 bay leaves
  • 2 tsp marjoram
  • 1 tsp thyme
  • 1 onion
  • vegetable oil for frying

Instructions

  • Dice the onions and caramelize them.
  • If we have shoulder steaks in one piece, cut them into 1.5 cm thick slices and wash them thoroughly.
  • Each piece is then dried with a paper towel.
  • Fry the prepared parts of the meat in hot oil with the previously caramelized onion.
  • Peel the pineapple and cut it into pieces.
  • Put in a baking dish with a lid half of the sauerkraut, half of the pineapple, and fried pieces of meat with onion,
  • Sprinkle everything with marjoram, thyme, bay leaves, and peppercorns.
  • Then cover everything with the second portion of sauerkraut and pineapple.
  • We can pour everything into about 0.5 glasses of cold water.
  • We put everything in the oven, preheated it to 180 degrees C / 360 degrees F / Gas 4, and baked for 1.5 hours. Let's check that the water has not evaporated and that the meat does not burn from time to time.
  • When we have a cast iron pan, I highly recommend baking it at 200 degrees C / 390 degrees F / Gas 6 for about 1 h
    Enjoy!

Nutrition

Calories: 594kcal | Carbohydrates: 38g | Protein: 18g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 888mg | Potassium: 767mg | Fiber: 7g | Sugar: 26g | Vitamin A: 193IU | Vitamin C: 130mg | Calcium: 89mg | Iron: 4mg