Sauerkraut Style Braised Pork and Cabbage

Chef’s Points


The carbon pot is easy to use for grilling and has high sealing capability so it is possible to cook without using water, which is great for this recipe. First, brown the pork meat in the pot. After placing the meat on top of the cabbage and finishing the dish by steaming, the meat juices are absorbed in the cabbage making it delicious.

*The thickness of the pork meat will affect cooking. To check if the meat is done, poke with a skewer. If the meat juice is clear, it is ready. If not, cook for an additional amount.

Ingredients (4 servings)


  • 600 g cabbage

  • 1 1/2 teaspoon salt

  • 350 g pork shoulder loin (block)

  • 1/2 teaspoon salt

  • Black pepper

  • 2 potatoes (300 g)

  • 1 teaspoon olive oil

  • 50 ml white wine

  • 50 ml vinegar

  • 1 1/2 teaspoon consommé powder

  • 2 slices bacon

  • 2 leaves laurel

  • 2 leave thyme

  • Dijon mustard



  1. Chop cabbage into 5 mm thin slices, rub with 1 1/2 teaspoons salt and let sit 30 minutes. When softened, squeeze out excess water.

  2. Sprinkle pork loin meat with 1/2 teaspoon salt and some pepper. Peel potatoes, cut in half, soak in water, then drain in colander.

  3. Pour olive oil in carbon pot and turn heat on o medium. Cook pork while rolling to brown all sides. Remove from pot.

  4. Lay cabbage on bottom of carbon pot, add white wine, vinegar, consommé powder, then put the pork back in. Then add potatoes, bacon, laurel and thyme. Cover with lid and cook on medium heat for 5 minutes, then steam cook on low heat for 30 minutes.

  5. When the pork is thoroughly cooked, cut and place on dish. Garnish with Dijon mustard.


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