Mulgikapsad

Ingredients

• 600g pork shoulder, cubed
• 500g sauerkraut, with its juice
• 1/3 cup pearl barley
• 1 onion, chopped
• 2 tablespoons oil
• 2 bay leaves
• 1 teaspoon caraway seeds
• 2 cups water or stock
• Salt and black pepper, to taste
• Boiled potatoes, to serve

Before you cook

• Cube the pork shoulder.
• Chop the onion.
• Rinse the pearl barley.

Steps

1. Heat the oil in a heavy pot or Dutch oven over medium-high heat.
2. Brown the pork cubes in batches, about 4 minutes per batch, then set them aside.
3. Add the onion to the same pot and cook for 5 minutes until softened.
4. Return the browned pork to the pot.
5. Stir in the sauerkraut with its juice, the barley, bay leaves and caraway seeds.
6. Pour in the water or stock until the mixture is just covered.
7. Bring to a simmer, then cover and reduce the heat to low.
8. Braise for 1.5 hours, stirring occasionally and topping up with a splash of water if it looks dry, until the pork is fork-tender and the barley is cooked.
9. Taste and season with salt and pepper, keeping in mind the sauerkraut is already salty.
10. Remove the bay leaves.
11. Serve hot with boiled potatoes.