Kassler mit Sauerkraut (Pork with Braised Sauerkraut)

• 800 g Smoked pork loin, in one piece
• 1 tsp Black peppercorns
• 2 Bay leaves
• 1 large Yellow onion
• 30 g Unsalted butter
• 1 ½ tsp Caraway seeds
• 800 g Sauerkraut
• 200 ml Apple juice
• ½ tsp Fine sea salt

1. Put the smoked pork loin in a large pot and cover with cold water. Add the black peppercorns and bay leaves, then bring to a gentle simmer. Cook for 30 minutes, keeping it just below a boil.
2. Meanwhile, halve and thinly slice the onion. Melt the butter in a saucepan over a medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Stir in the caraway seeds and cook for 30 seconds until fragrant.
3. Tip the sauerkraut into a colander and let it drain briefly, then add it to the pan with the onions. Pour in the apple juice and bring to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring once or twice, until hot and mellowed.
4. Lift the pork from the pot and rest it for 5 minutes, then slice. Taste the sauerkraut and season with the fine sea salt if needed. Serve the sliced pork alongside the warm sauerkraut.

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