Pork Sauerbraten
A traditional German dish: pork slow-roasted until tender, then paired with a sweet-and-sour gingersnap gravy.
- Prep
- 2880 min
- Cook
- 240 min
Sauerbraten is a traditional German dish — every family and region has their own version. The meat is slow-roasted until succulent and tender, then paired with a sweet-and-sour gingersnap gravy.
Method
Directions
-
1
To prep, place pork, onions, vinegar, water, salt, black pepper, sugar, cloves and bay leaves in a large pot. Cover and let sit in the refrigerator for 2-3 days to marinate. Turn meat daily. Remove meat from marinade and pat dry. Set extra marinade aside.
-
2
Season flour with salt and pepper to taste and sprinkle over pork.
-
3
Heat vegetable oil over medium heat in a large pot. Add meat and cook for about 10 minutes or until brown on all sides.
-
4
Pour extra marinade over meat, cover and simmer at medium-low heat. Let simmer for 3.5-4 hours, until pork is tender. Remove and slice.
-
5
Strain liquid from pot to remove any solids. Continue cooking this mixture at medium heat. Add cookies and let simmer until this reaches a thick gravy consistency.
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6
Pour fresh gravy over sliced pork and enjoy!
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