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

By Nici Wickes
  • 20 mins preparation
  • 50 mins cooking
  • Serves 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 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


  • 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.


  • 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.

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