Pork and Sauerkraut Hotpot

This recipe is based on one usually made around Christmas when pigs are normally slaughtered to last the winter. Its usually cooked on a pot over the stove but I've decided to use my individual ceramic pots instead. If you haven't got those, feel free to cook this in a pot over the stove or bake in the oven in a dish covered in foil. Note that no salt is required as the sauerkraut is salty enough. When you are looking to buy sauerkraut, ensure it contains nothing but cabbage, salt and water. You don't want the stuff with vinegar as its not quite the same thing.

Ingredients:

800 g sauerkraut, with some of its liquid, diced into small pieces

2 onions, diced

400 g belly pork, chopped into even sized , small pieces

400 g pork shoulder, cut into similar sized chunks to the belly pork

4 tsp paprika

4 tbsp rice

4 times 3/4 espresso cup water

Black pepper, to taste

Method:

Heat the oven to 200 degrees C.

Get your ingredients and 4 individual pots ready to go.

Add the paprika to the sauerkraut and mix well together. Set aside.

Layer the ingredients into each pot into the following order: 100 g sauerkraut, 1/2 of the diced onion, 100 g pork belly, 100 g pork shoulder, black pepper (to taste), 1 tbsp long grain rice (I used basmati), 1 3/4 espresso cup water and top with another 100 g sauerkraut.

Cover with the lid and bake for 1 hour.

Remove from the oven and serve.

Suggestions:

If you have any sauerkraut left over, made a salad by seasoning it with paprika and a drizzle of olive oil.

If you wish to cook this on the stove, start by frying the onion in a little lard or oil. Add the meat and fry until opaque. Add the sauerkraut, paprika, rice, water and black pepper. Cook until the meat is tender.