Earlier in the week I made a large batch of Mexican pork carnitas and had lots of meat left over. While this could easily be portioned up and frozen for another time, I decided I was going to incorporate the meat in other meals for the next few days. This is the result: Pork and Sweet Potato Casserole and Pulled Pork and Sauerkraut sandwiches.
Pork and Sweet Potato Casserole
Ingredients
2 sweet potatoes, chopped into squares
1 red onion, chopped into similar sized squares to the sweet potato
Frozen mixed peppers, about 1 1/2 cup
1 portion of left over pulled pork
1/2 chorizo sausage, casing removed and chopped into circles
1 sachet taco seasoning (I used Ancho chilli marinade, but any would do)
1 tray cherry tomatoes
1/4 cup liquid (I used pineapple juice as this was what I cooled the pork in initially, but water or stock will do)
Method
Place everything in a roasting tray and season with the sachet. Pour in the liquid and cook in a preheated oven at 200 degrees C for 30 minutes.
Take out and mix everything in.
Place everything back in the oven for another 15 minutes until everything is crispy and golden.
Take out of the oven and divide between plates. This amount should be enough for about 3 people.
Top with salsa, guacamole and slaw. I had some left over from the previous day when I had made a large batch to serve with the carnitas.
Pork and Sauerkraut Sandwiches
Ingredients
4 slices of bread
Butter
1 portion of leftover pulled pork (any kind you have will do)
2 slices of cheese (I used sliced Edam)
1 portion sour cream and mustard sauce (2 tbsp sour cream and 1tsp English mustard mixed in)
Sauerkraut, to taste with any liquid squeezed out
*You will need a toastie maker or grill for this recipe. Mine a little George Foreman one (below).
Method
Butter all 4 slices of bread.
Spread the sour cream and mustard sauce on two of the slices. Place a slice of cheese on each of those two slices.
Divide the pork between those two slices of bread, placing it on top of the cheese. Press the meat in a little bit so it sticks to the cheese a little.
Place the chopped sauerkraut in top and place the second slice of bread on top of everything. Squash everything together.
Toast each of the sandwiches in your toastie maker or grill until the cheese has melted and you get nice brown lines on the bread.
Interesting fact
That liquid you squeezed out of the sauerkraut? That is a traditional remedy for a hangover in Bulgaria. While I am not a qualified nutritionist, a lot of research out there suggests that sauerkraut, and other similar fermented foods out there like kimchi, provide a lot of good gut bacteria when eaten regularly. This bacteria helps in the digestion and breakdown of food, aiding in the absorption of vitamins. The breakdown of booze helps the body get rid of it a lot quicker, while the absorption of extra vitamins helps in overall health.
My mum used to make sauerkraut from scratch many years ago when we were still living in Bulgaria in preparation for winter. Sauerkraut is traditionally mainly eaten in winter and is particularly cooked with pork, the fattier the piece of pork the better. Pigs are traditionally slaughtered and eaten for Christmas and pork and sauerkraut in a paprika sauce was the first thing my mum usually made with the first cuts of meat. Traditional food lore also says that the sauerkraut helps the fat in the pork be broken down and digested easier, when the two are combined. As some nutrients, like vitamins A, D, E and K, are fat soluble, combining an ingredient that helps breaks downs food and fat that helps in the absorption of these vitamins is a good thing. As with anything else though, don't go overboard and overeat on a regular basis!
BBC Good Food guide, benefits of sauerkraut- https://www.bbcgoodfood.com/howto/guide/health-benefits-sauerkraut#:~:text=During%20the%20fermentation%20process%2C%20beneficial,most%20of%20its%20health%20benefits.&text=Sauerkraut%20is%20a%20good%20form,%2C%20potassium%2C%20calcium%20and%20phosphorus.
For more information on how to eat well go check out the Doctor's Kitchen website and books, where there is a lot more information on the benefits of fermented foods and how to use them- https://thedoctorskitchen.com/get-to-know-dr-rupy
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