You might guess that the pork in hot pot with bacon and kielbasa is a very fat heavy meal. It is not. As in the recipe for pork legs with sauerkraut and other such foods, fermented cabbage neutralizes all excess fat. But the recipe is satisfying, of course.
- 1.0-1.2 pounds of sauerkraut;
- 0.7-0.9 pounds of boneless pork;
- 2.0-3.0 ounces of bacon;
- 2.0-3.0 ounces of kielbasa;
- ground black pepper, to taste;
- ½ chili pepper (optional).
- Cut the pork into small chunks.
- Put them in a hot pot.
- Place on the pork 2/3 sauerkraut.
- Cut the fat bacon and kielbasa into medium pieces.
- And put them in the hot pot on fermented cabbage.
- Add the remaining sauerkraut and black pepper (and a bit of chili pepper if you like hot spicy food). Don’t pour any broth or water. Meat and fermented cabbage have enough fluids.
- Place the hot pot in the oven at 390-400 °F and cook for 50-70 minutes.
Serve the pork with sauerkraut and kielbasa hot. Mashed potato is the best side order to the dish.