Traditional Istarski Ombolo s Kiselim Kupusom

Sastojci

• Pork loin (ombolo)1 kg
• Sauerkraut (kiseli kupus)1 kg
• Onion1 large
• Garlic3 cloves
• Bay leaf2 leaves
• Juniper berries5-6
• White wine200 ml
• Pork lard or oil2 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed

Koraci

1. 1

   Rinse the sauerkraut if it's too sour, then drain well. Chop it roughly.

2. 2

   Cut the pork loin into thick slices (about 2-3 cm). Season with salt and pepper.

3. 3

   Finely chop the onion and garlic.

4. 4

   In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat. Brown the pork slices on both sides. Remove the pork and set aside.

5. 5

   Add the chopped onion to the pot and sauté until softened and translucent.

6. 6

   Add the garlic and cook for another minute until fragrant.

7. 7

   Return the pork to the pot. Add the chopped sauerkraut, bay leaves, and juniper berries.

8. 8

   Pour in the white wine and enough water to almost cover the ingredients. Bring to a simmer.

9. 9

   Cover the pot, reduce the heat to low, and simmer gently for at least 2-3 hours, or until the pork is very tender. Stir occasionally and add more water if needed to prevent sticking.

10. 10

    Season with salt and pepper to taste. Remove bay leaves and juniper berries before serving.

11. 11

    Serve hot, with the pork slices and sauerkraut arranged on plates.