German-style Braised Pork and Sauerkraut

Ingredients

• 600 grams pork belly
• shoulder
• etc. (about 1 lb 5 oz)
• 1 carrot or potato
• cut into large chunks
• 1 small onion
• 2 cup sauerkraut
• drained (enough to cover pork)
• 1 cup white wine
• 1/2 tsp caraway seeds
• 4 whole cloves
• 1 bay leaf
• 4 juniper berries
• 5 peppercorns
• 1 tsp sugar
• add more to taste
• 2 tsp dijon mustard
• plus more for serving

Instructions

1. Cut pork into 4 even pieces and trim off excess fat.
2. In a heavy pot, brown all sides of the pork on medium heat.
3. Add onions, carrots, sugar, spices and enough sauerkraut to cover everything.
4. Add about 1 cup of white wine and bring to a boil.
5. Turn heat to medium low and cover pot with lid.
6. Let simmer at least 45-60 minutes up to 2 hours.
7. Check occasionally to make sure there is enough liquid and add some water if needed.
8. In the last 5 minutes, mix in Dijon mustard.
9. Add more sugar to taste.
10. Divide into dishes and serve with additional mustard.