Pork Belly Boiled in Sauerkraut Brine
Pork belly boiled in sauerkraut brine is a rustic and flavorful preparation in which pork belly or fatback is slowly simmered in the sour brine of pickled cabbage, absorbing its complex aromas. The result is a tender, slightly tangy pork with notes of garlic and herbs — an authentic winter dish especially beloved in Moldova and Muntenia.
Servings
10
Prep
20 min
Cook
90–120 min (+ 4h chilling)
Total
6–7 hours total
🥘Ingredients
servings
Main ingredients
For rubbing after boiling (optional)
✅Dietary Compatibility
Yield
approx. 1–1.3 kg
📦Storage
Refrigerator
Up to 5–7 days in the refrigerator, stored in the cooking brine or wrapped in cling film
Freezer
Up to 2 months in the freezer, sliced and portioned
🥗Nutrition Facts
Values per serving (approx. 80g)
Calories
350 kcal
Protein
14 g
Fat
32 g
Carbohydrates
1 g
Fiber
0 g
🍷Pairs Well With
💡Variations
Add a few pieces of smoked pork ribs to the pot for an even more complex smoky flavor.
Partially replace the sauerkraut brine with sour bran ferment (borș) for a finer acidity and a different aroma.
After boiling, cold-smoke the pork for 1–2 hours to create a preparation that combines the tang of the brine with the depth of smoke.