In the Kitchen With Mattie

Here’s another old favorite of our, we haven’t had it for a while so I made it Sunday night. It’s a great dish to make in the pressure cooker but it also comes out great on the stovetop, it just takes longer on the stovetop. It’s a great dish when the weather is cold out and you need something to keep you warm. This dish can be made with any cut of pork, I usually use whatever is either on sale or has the least amount of fat on it. This Sunday I used couontry style pork ribs that were on sale at the local market.

                                              Pork and Saurkraut

1 family size pack of pork country style ribs, or roast about 4 pounds

pepper 

1 Maggi seasoning (optional)

28 ounce can saurkraut

1 medium onion cut into thin slivers

3-4 large red potatoes, washed and cut in half or quarters

1 tablespoon oil

1 teaspoon caraway seeds (optional)

Season pork with the pepper. Put pressure cooker on heat and when hot add the oil, add the pork and brown well on all sides, the browner the better tthe flavor in the finished dish will be but be careful not to burn it. When the pork is all browned add the saurkraut to the top and add 1 cup water along with the juice from the saurkraut and the Maggi seasoning if using. Put the top on the pressure cooker and let it cook at high pressure for 25 minutes, release pressure and then open the pot. Add the potatoes to the pot, pushing down into the saurkraut, put top back on cooker and return to heat, bring to high pressure for 6 minutes, then release pressure and serve. You can also add some caraway seeds to this in the first stage of cooking under pressure, add about 1 teaspoon and mix with the saurkraut.I don’t add salt to this as the saurkraut often has a salty taste on it’s own, if you want to can rinse the saurkraut before using it to lessen the brine and salt.