Never made pork and sauerkraut? It’s so simple! You can make this low carb dinner at home with this easy keto pork recipe! It is great in the cold winter months and it keeps well in the fridge for at least 4-5 days. This is a delicious sauerkraut recipe that we love for dinner!
Easy Pork And Sauerkraut
This sauerkraut and pork recipe is a family recipe I’ve eaten since I was a kid. I didn’t quite love it when I was young, but those taste buds – they do change as you become an adult. This has been one of my favorite winter dishes for most of my adult life, because it’s so easy and delicious.
I’ve spent a lot of time perfecting this recipe over many years and now I feel like I made it my own! This easy and healthier dinner recipe is low carb and gluten-free for those of us who are trying to eat that way.
Easy Pork and Sauerkraut – What You’ll Need
To make this recipe you need very few ingredients:
- pork
- sauerkraut
- paprika powder
- olive oil
- black pepper
- more herbs and spices (optional!)
You’ll also need a medium-sized to a large pot to make this dish.
Storing
This delicious meal will keep in the fridge for up to 4-5 days. I recommend heating it up in a skillet rather than the microwave – but both options are great.
How To Serve
I don’t know how others like to eat their pork and sauerkraut but I like to eat it with some fresh bread – the white type. You definitely also have it as is if you want to keep your serving gluten-free and low carb.
Easy Pork And Sauerkraut Recipe
Easy pork and sauerkraut! This low carb pork recipe is great in the cold winter months and it keeps well in the fridge for at least 4-5 days - a delicious sauerkraut dinner recipe!
Ingredients
- 450 g or 1 pound sauerkraut
- 450 g or 1 pound pork loin, chopped into bite-sized pieces
- 4 Tbsp olive oil
- 1 tsp black pepper
- 1 Tbsp paprika
- Optional: 1 tsp crushed red pepper
Instructions
In a large skillet or a pot heat a Tbsp of olive oil at medium to medium high temperature. Add the pork and the black pepper. Stir for 2-3 minutes, to prevent from sticking to the pot or burning.
Once the meat has turned color, add the sauerkraut and some of the juices. The juices shouldn't cover the pork and sauerkraut completely - but to around 2/3 (you can also use water instead).
Stir in the paprika and optionally crushed red pepper and spices of choice.
Once the dish has started to boil, reduce the heat and cook for 15-20 more minutes or until the pork is done and the sauerkraut juice is almost evaporated. At any point - add water if needed. At the end - give the sauerkraut a good stir and add the rest of the olive oil.
Turn the heat off and serve like this or with some bread.
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