Pork Pockets Stuffed with Sauerkraut and Fried Potatoes
Juicy pork cutlets are turned into pockets and filled with sautéed sauerkraut, onion and garlic. The meat is then fried in lard until golden and served with potato slices fried in butter. A simple, hearty lunch or dinner that will please the whole family.
Prep: 45 min
Servings: 4
Energy: 117 kcal per serving
Method
01.
Cut pockets into the pork cutlets with a sharp pointed knife for filling. Pound the meat through cling film. Cut the Black Forest ham into thin strips and finely chop the onion and 3 cloves of garlic. Fry everything in a hot pan in olive oil until golden. Add the drained sauerkraut, season with salt and pepper, and cook for 2–3 minutes. Let the cooked sauerkraut cool slightly, then fill the prepared pockets. Close the meat with wooden skewers, season with salt and pepper on both sides. Fry the pockets over high heat in lard in a grill pan for about 4 minutes on each side.
02.
Cut the peeled and washed potatoes into slices about half a centimetre thick. Melt the butter with the olive oil in a pan and let it foam. Add the potatoes, season with salt and pepper, and fry on both sides until golden. Then drain off the excess fat on paper towels.
03.
Place the stuffed pork pockets and the fried potatoes on plates. Garnish with chopped spring onion tops.
