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Serbian Podvarak | Heartily braised in the oven
(0)
110 min
Under an hour
Gurkerl Küche
Ein traditioneller Balkan-Klassiker für kühle Herbsttage: Zart geschmorter Schweinsschopf auf feinem, karamellisiertem Sauerkraut mit Speck, Lorbeer und edelsüßem Paprika – langsam im Backrohr perfektioniert.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Cut the pork neck into slices or large medallions about 3–4 cm thick and season both sides with 1 tsp fine salt and 1 tsp ground black pepper. Cut the bacon into thin strips or cubes.
Peel the onions and finely dice them. Peel and finely chop the garlic cloves. If needed, briefly rinse the sauerkraut with cold water (if it is very sour) and drain well.
Searing & sautéing
Heat 1 tbsp pork lard in a large, ovenproof pan or roasting dish. Sear the seasoned pork neck pieces on both sides for approx. 3–4 minutes over high heat until nicely browned. Then remove the meat and set aside briefly.
Chef's tip
Podvarak often tastes even more aromatic when reheated the next day, as the sauerkraut absorbs the meat juices and spices even more deeply.
If you like it especially crispy, turn on the oven's grill function briefly during the last 5 minutes of cooking.
70 min
Under an hour
