Zuurkool Met Spek Sauerkraut and Pork Hocks
Dive into the heart of traditional Dutch cuisine with *Zuurkool Met Spek*, a comforting sauerkraut and smoked pork hock stew that’s brimming with rich, savory flavors. This rustic dish combines tender, slow-cooked pork hocks with crispy streaky bacon, fragrant bay leaves, juniper berries, and subtly sweet cloves, all nestled into tangy sauerkraut for a harmonious balance of flavors. The dish comes alive as it simmers gently for hours, allowing the ingredients to meld seamlessly into a soul-warming meal. Perfectly paired with buttery mashed potatoes or simple boiled potatoes, this hearty classic is the epitome of cold-weather comfort food. Whether you’re craving a taste of authentic Dutch fare or an irresistible, slow-cooked feast, this recipe delivers nostalgia and nourishment in every bite.
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Recipe Information
Ingredients
- 800 grams Sauerkraut
- 2 pieces Smoked pork hocks
- 200 grams Streaky bacon
- 1 medium Onion
- 2 pieces Bay leaves
- 3 pieces Whole cloves
- 5 pieces Juniper berries
- 0.5 teaspoons Black peppercorns
- 750 milliliters Water
- 1 kilogram Potatoes (optional, for serving)
- 50 grams Butter (optional, for mashed potatoes)
- 100 milliliters Milk (optional, for mashed potatoes)
- 1 teaspoon Salt
Instructions
Rinse the sauerkraut under cold running water for a few seconds to reduce its acidity. Squeeze out excess liquid and set aside.
Dice the streaky bacon into small cubes.
Peel and finely chop the onion.
In a large Dutch oven or heavy-bottomed pot, heat the diced bacon over medium heat until it becomes crispy and renders its fat, about 5-7 minutes.
Add the chopped onion to the pot and sauté in the bacon fat until soft and translucent, about 3-4 minutes.
Nestle the smoked pork hocks into the pot and sprinkle the bay leaves, cloves, juniper berries, and black peppercorns around them.
Spread the rinsed sauerkraut evenly over the pork hocks. Pour the water into the pot, making sure the liquid covers the ingredients. Add the salt.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 2 hours, or until the pork hocks are tender and the flavors have melded together.
While the sauerkraut and pork are cooking, prepare the potatoes if desired. If you're using boiled potatoes, peel and cut them into large chunks, then cook in salted boiling water until tender, about 20 minutes. For mashed potatoes, drain the boiled potatoes and mash them with butter and milk until smooth and creamy. Season to taste with salt.
Once the pork hocks are cooked, remove them from the pot and carefully shred the meat, discarding the bones. Return the shredded meat to the sauerkraut mixture and stir to combine.
Serve the zuurkool met spek hot, alongside boiled or mashed potatoes for a complete and hearty meal.
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.3 g | 297% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 15391 mg | 669% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 34.0 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 616 mg | 47% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 8088 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
