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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the pork into small pieces,an inch by an inch or so, your choice on size. Ribs in 2 bone sections. | 2. In a large heavy pan or dutch oven, heat a few tbsp of salad oil and brown the pork well in small batches. Remove when browned. Pour off excess liquid. | 3. Return the browned pork to the pan. Add 3 cans of beer, 1/2 tsp of salt and bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes. | 4. Stir in drained sauerkraut, add 4 to 5 heaping tablespoons of dark brown sugar. Add 1/2 tsp of salt and stir. Place the cut potatoes in the bottom, sinking them under the juices. Cover and simmer for 45 minutes. | 5. This is the time to add cooked mini-ears of corn, drizzle with the juices and cover and simmer for another 15 minutes. Sometimes I do not use the corn (your choice.) The cooked corn goes well as a side. | 6. The amount of pork you use determines the amount of kraut and potatoes you should use, I like lots of pork, and like lots of kraut. Nothing worse than everyone loving it, and not having enough pork, or kraut. | 7. Hope you enjoy this recipe, tell me about your experience with it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork rib	1 -3	lb		0.0	0.0	0.0	0.0
beer	36	ounces		2792.16	37.9008	141.12	227.1024
salad oil	5	tablespoons		618.8	0.0	0.0	70.0
kosher salt	1	tablespoon		0.0	0.0	0.0	0.0
sauerkraut	48	ounces		258.5474	58.2412	12.3831	1.9051
dark brown sugar	5	tablespoons		0.0	0.0	0.0	0.0
potato	5			-	-	-	-
corn	4			498.8	108.46	18.965999999999998	7.83

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.