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Ingredients

• 10 black peppercorns
• 1 bay leaves
• 375 ml white wine
• 1 tbsp black treacle
• 1 kg neck/collar of pork
• 1 pinches salt

• 200 g smoked bacon skin
• 500 g sauerkraut, canned or jarred
• 500 g white cabbage, shredded
• 1 medium onion, finely sliced
• 2 cloves garlic, crushed to paste
• 1 tsp caraway seeds
• 0.5 tsp black peppercorns
• 1 fresh bay leaves
• 3 large carrots, peeled
• 100 ml white wine
• 1 pinches salt

Description

Serve Up A Real Winter Warmer With Martin Blunos's Fantastically Hearty Slow-baked Pork Served With Braised Sauerkraut

UK TV