Caramelised pork with sauerkraut and sage roast vegetables
Meltingly caramelised pork offset by the tartness of sauerkraut and the sweetness of kumara and crispy potatoes – this Nici Wickes recipe is sensational! Serve with citrus to cut through the richness
Jun 20, 2017 1:39am- Serves 2
- 20 mins preparation
- 50 mins cooking
This recipe first appeared in New Zealand Woman's Weekly.
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ingredients
- 2-3 cups chopped (into walnut-sized pieces) potatoes and kumara
- 2 tablespoon olive oil
- 8-12 sage leaves
- 1/2 - 3/4 cup store-bought sauerkraut
- 350 gram pork strips (about 4-6)
- 1/2 teaspoon salt and 1/4 tsp black pepper
- 1 orange, quartered
- 2-3 spring onions, thinly sliced
method
- 1
Preheat oven to 220°C.
- 2
Toss potato and kumara chunks in olive oil in an oven dish lined with baking paper. Scatter with the sage leaves. Spoon over the sauerkraut.
- 3
Pat the pork dry with paper towels. Lay the pork over the vegetables, then sprinkle with the salt and pepper.
- 4
Bake in the middle of the oven for 20 minutes, then reduce the temperature to 175°C and bake for a further 20-30 minutes until the vegetables are cooked, the pork fat is rendered and the strips are golden.
- 5
To serve, squeeze over the juice from ¼ of the orange. Scatter over the remaining segments and sprinkle with the spring onion.
notes
- Try serving this pork dish with thick slices of warm, toasted rye bread, or alongside a pile of broccoli doused with lemon juice and olive oil, or with mashed carrots and parsnips. - Keep some pork strips in the freezer for a quick-to-thaw, quick-to-cook meal.