Estonian Mulgikapsad

Ingredients

• 2 lb sauerkraut, undrained
• 1/2 cup pearl barley
• 1 lb pork shoulder or pork belly, cut into large chunks
• 1 large onion, diced
• 2 tbsp lard or vegetable oil
• 1 bay leaf
• 1/2 tsp black peppercorns
• 1 tsp sugar, or to taste
• 3 cups water
• Salt to taste

Before you cook

• Cut the pork into large chunks.
• Dice the onion.
• Rinse the pearl barley under cold water.

Steps

1. Put the sauerkraut, its juices, the barley and the pork chunks into a large heavy pot.
2. Add the bay leaf and peppercorns.
3. Pour in the water so the ingredients are just covered.
4. Bring to a boil, then reduce to a low simmer.
5. Cover and cook for 1 hour 30 minutes, checking occasionally that it isn't boiling dry.
6. Heat the lard in a small pan over medium heat.
7. Add the diced onion and fry until deep golden, about 10 minutes.
8. Stir the fried onion into the pot.
9. Stir in the sugar.
10. Simmer uncovered for 20 more minutes until the barley is soft and the stew has thickened.
11. Season with salt to taste.
12. Let the pot rest off the heat for 10 minutes, as mulgikapsad tastes even better the next day.
13. Serve hot with boiled potatoes.