Pork and Sauerkraut Recipe

Pork and sauerkraut is one of those timeless dishes that instantly makes me think of comfort, warmth, and rich, savoury flavours. This easy pork and sauerkraut recipe is a hearty classic I always come back to – tender pork slow-cooked with tangy sauerkraut, sweet carrots, and aromatic herbs. It's everything you want in a one-pot meal: simple, flavourful, and deeply satisfying.

Traditionally enjoyed in Russian households, especially during colder months, pork and sauerkraut is a beloved comfort dish rooted in hearty, rustic cooking. It's not just reserved for holidays – this flavour-packed classic is perfect any time of year. Whether you're craving a warming winter meal or a simple slow-cooked weekend dish, this recipe delivers every time.

Ingredients

This recipe works because of its balance – you’ve got the rich, meaty base of pork, the bright acidity from the sauerkraut, and sweet undertones from the carrots and onions. Pork loin is my go-to here – it’s lean, yet still turns beautifully tender when slow cooked. The sauerkraut I usually get from Polish or Eastern European stores, and its naturally fermented flavour brings a real punch of tang and depth.

Carrots add a subtle sweetness that plays beautifully against the acidity of the sauerkraut, while onions create that essential flavour base. A touch of tomato paste ties everything together, deepening the colour and adding umami. I throw in caraway seeds for their warm, slightly nutty taste – a perfect match for anything cabbage-based. Dried dill and parsley lift the dish with a fresh herbal note. A little sugar helps balance the acidity, and I always advise a pinch of salt only at the end – taste first, because sauerkraut can be pretty salty already.

See recipe card for quantities.

Instructions

This is a one-pot wonder and a truly fuss-free meal. Whether you use a Dutch oven, clay pot or a slow cooker, you’ll get a melt-in-your-mouth result with minimal effort.

1. Step 1: Brown the Pork - Start by heating vegetable oil in a large pot with a lid. Dice your pork and brown it in the hot oil for a few minutes until golden. Don’t overcrowd the pan – you want that sear. Once browned, take the pork out and set it aside

2. Step 2: Sauté the Veggies - In the same pot, add shredded carrots and thinly sliced onions. Fry them for about 5 minutes until they soften and release their aroma. This forms a lovely base for your slow cooked pork and sauerkraut.

3. Step 3: Add Tomato Paste and Sauerkraut - Now stir in your tomato paste and sauté everything for another couple of minutes. Drain the sauerkraut slightly – keep a bit of juice if you like the tang stronger. Add it all to the pot and mix thoroughly.

4. Step 4: Combine and Slow Cook - Mix the sauerkraut well with the vegetables. Add the sugar, dried parsley, dill, and caraway seeds. Return the pork to the pot, pour in around 50ml of water, and give everything a final mix. Cover with a lid, lower the heat and cook for at least 1 hour – longer if you have time

The longer you cook, the more tender and flavourful this pork and sauerkraut dish becomes. You can also make this in a slow cooker, multicooker, or even bake it in a large clay pot.

How to Serve & Store

Serve your pork and sauerkraut hot with mashed or herby baby potatoes, crusty bread, or even a creamy polenta for a wholesome meal. Leftovers? They’re even better the next day. Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave.

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Pork and Sauerkraut Recipe

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A classic comfort dish of tender pork, tangy sauerkraut, and aromatic spices. Easy to prepare and perfect for slow cooking or make-ahead meals.

Ingredients

• 800g pork loin, diced, fat trimmed
• 800g sauerkraut (1 pack), lightly drained
• 2 onions, thinly sliced
• 2 carrots, shredded
• 2 tablespoon vegetable oil
• 3 tablespoon tomato paste
• 3 tablespoon sugar
• 1 tablespoon dried parsley
• 1 tablespoon dried dill
• 1 tablespoon caraway seeds
• Pinch of salt and pepper
• 50ml water (optional)

Instructions

1. Brown the pork: Heat oil in a large lidded pot. Add diced pork and brown for a few minutes. Remove and set aside.
2. Sauté vegetables: In the same pot, add carrots and onions. Fry for 5 minutes until softened.
3. Add paste and sauerkraut: Stir in tomato paste, then add sauerkraut. Mix well.
4. Slow cook: Add sugar, parsley, dill, caraway seeds, and a pinch of salt. Return pork to the pot, add water, mix well, cover, and cook on low for 1 hour or longer.

Notes

Use lean pork loin for best texture and flavour.

Adjust sweetness to balance the sauerkraut's tang.

Sauerkraut from Eastern European shops has the best flavour.

Don’t over-salt – always taste before seasoning.

Letting it rest overnight enhances flavour significantly.