This hearty German-style dish transforms humble ingredients into a comforting, savory meal. Unlike the misleading subtitle suggests, this is not a dessert but a robust stew featuring tender pork trimmings, tangy sauerkraut, and earthy split peas. The combination of rich pork drippings, caramelized onions, and a light flour thickener creates a satisfying sauce that coats every bite. The split peas break down to create a creamy texture, balancing the sharp acidity of the sauerkraut. It is a perfect example of traditional “peasant food” that delivers deep, complex flavors. Ideal for cold evenings or as a side dish alongside roasted meats, this recipe highlights the rustic charm of German cooking with simple, accessible ingredients.
Fried Pork
Description
This hearty German-style dish transforms humble ingredients into a comforting, savory meal. Unlike the misleading subtitle suggests, this is not a dessert but a robust stew featuring tender pork trimmings, tangy sauerkraut, and earthy split peas. The combination of rich pork drippings, caramelized onions, and a light flour thickener creates a satisfying sauce that coats every bite. The split peas break down to create a creamy texture, balancing the sharp acidity of the sauerkraut. It is a perfect example of traditional "peasant food" that delivers deep, complex flavors. Ideal for cold evenings or as a side dish alongside roasted meats, this recipe highlights the rustic charm of German cooking with simple, accessible ingredients.Ingredients
Directions
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Rinse the sauerkraut thoroughly under cold water to remove excess salt, then drain well.
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Place the rinsed sauerkraut in a saucepan with just enough water to cover it and cook for about 30 minutes.
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Meanwhile, place the dried split peas in a separate pot with 1-1/2 cups of water.
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Bring the peas to a boil, then reduce heat to the lowest possible setting and simmer in a tightly covered pan until very soft and mushy, about 1 hour.
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In a frying pan, render pork trimmings or drippings over medium heat until browned and crispy.
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Add the finely chopped onion to the pan and sauté with the pork for about 5 minutes until softened.
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Sprinkle the flour over the onion and pork mixture, stirring constantly to cook out the raw flour taste and brown lightly.
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Add the drained sauerkraut, the softened split peas, salt, and pepper to the frying pan.
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Stir well to combine all ingredients and heat through.
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Taste the mixture and add a little sugar if the sauerkraut is too tart or acidic.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 270.5kcal
- % Daily Value *
- Total Fat 25.2g39%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 4877.7mg204%
- Total Carbohydrate 9.8g4%
- Dietary Fiber 2.4g10%
- Sugars 2.8g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The split peas should be completely mushy to provide a creamy texture to the dish. If they are not soft enough after simmering, you can beat them with a rotary beater or mash them with a potato masher before adding them to the pork mixture.
If you do not have pork trimmings or drippings, you can substitute with butter or vegetable oil for frying the onions, though the flavor will be less traditional.
For a richer flavor, you can add a splash of apple cider vinegar or a small amount of brown sugar to balance the acidity of the sauerkraut.
