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Pork Neck with Sauerkraut and Potatoes
(0)
110 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker der Alpenküche: Saftiger Schweineschopf trifft auf mildes Sauerkraut, würzige Debreziner und zarten Speck. Gemeinsam mit Erdäpfeln und einem Schuss Obers im Ofen geschmort, entsteht ein echtes Wohlfühlgericht aus nur einem Bräter. Perfekt für gemütliche Abende, wenn es in der Küche herrlich nach Tradition duften soll.
Preparation method
Preheat the oven to 180 °C top/bottom heat.
Cut the meat into 4–6 slices (or use pre-cut steaks), lightly pound, and season with salt and pepper on both sides.
Roughly dice the onions, slice the garlic thinly. Cut the Debreziner into approx. 3 mm thick slices. Cut the bacon into small strips. Peel the potatoes and cut them into approx. 0.5 cm thick slices.
Chef's tip
For a smoky note, you can replace part of the sweet paprika powder with smoked paprika powder. A robust white wine pairs perfectly with this dish.
70 min
Under an hour
