Pork And Sauerkraut Stew

This Pork And Sauerkraut stew is the coziest dish you will ever eat… and your digestive system will thank you.
pork and sauerkraut stew

This dish feels like a throwback to olden times. The times when grandmas were in the kitchen cooking all day long and the delicious aromas wafted all through the house and pulled you toward the stove. And if you were lucky she let you lick the spoon or gave you a taste from the bubbling pot.

At least that’s what my imagination conjures up. I had two amazing grandmas. One of them didn’t cook like this. I remember visiting  her in Florida and she’d be cooking a whole beef tongue. I remember loving this meat, until I saw it sitting there unsliced on the counter. That tongue would have probably been great in a stew like this, but I don’t remember this kind of cooking happening in her house. My other grandma was a spitfire. My memories of her are mostly around her apartment in Manhattan. She lived life to the fullest. Dancing and clubbing and telling us all of her stories about growing up in a very large family in South Africa. I think she would have loved this stew, but the only thing I ever remember her cooking was spaghetti and meatballs. But that’s a really happy foodie memory for me.

Anyway, if you make this dish, which I really think you should, I bet it will give you some kind of old time foodie feels too.

Okay, back to this dish…

I was looking for something to cook that would showcase the amazing sauerkraut I had in my fridge. Now that we live on the North Fork of Long Island amidst the farms and the vineyards, my cooking style has expanded. A few months ago I was a part of a sauerkraut-making event at a local farm. By the by… did you know that sauerkraut is made with just cabbage, salt, and water? You could have knocked me over when I found that out. I mean, put the big L on my forehead… I had several pretty expensive artisan krauts in my fridge at the time. Really, a good fermented raw sauerkraut can be made for pennies a jar. Who knew…?

This amazing Pork And Sauerkraut Stew is made with boneless pork, sausages, and sauerkraut. When I was perusing recipes on my favorite blogs, I found many versions of this classic stew. I made it my own and I hope you do too.

pork and sauerkraut stew

There are lots of healthy ingredients in this recipe for Pork And Sauerkraut Stew:

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

Fermented foods are rich in probiotics, are easily digestible, and provide healthy digestive enzymes to your system. Sauerkraut is fermented cabbage. This is a great way to keep healthy — when your gut is healthy, you are healthy, your skin shines, and you have more energy. Simple, but true!

In Chinese medicine, we use prunes to reduce stomach acidity and to help smooth the digestion. The claim to fame of the prune is that it helps fight against constipation. This is true, and when you clear your intestines, you are also taking a great step toward preventing colon cancer. These dried plums also are great for your vision and they have enough potassium to make them an official heart-healthy food.

Bone broth heals your digestive system. It is filled with collagen and gelatin. Both of these substances, when slowly heated for an extended period of time, have been shown to actually heal your gut lining. The glucosamine in bone broth can reduce inflammation throughout your body and it can also strengthen your bones.

It really is true that an apple a day is a good thing. Apples help to strengthen your heart. They are also good for your digestion and they can help eliminate mucus when you have a cold. So, the combination of apples and cinnamon together are great for this time of year when everyone seems to be getting sick. Apples have a high antioxidant content, especially Granny Smiths and Red Delicious. This, combined with the fact that they have a lot of healthy fiber, is why apples are good at fighting Alzheimer’s, Parkinson’s and some cancers. They have also been shown to help ward off diabetes, high cholesterol and gallstones.

pork and sauerkraut stew

Pork And Sauerkraut Stew
Recipe type: dairy free, gluten free, fermented, nut free, comfort food, stew, soup
Cuisine: stew, soup, comfort food
Prep time:
Cook time:
Total time:
Serves: 6
This Pork And Sauerkraut Stew is the coziest food you will ever have... and it's healing too.
  • ¼ oz dried porcini mushrooms (soaked in 1-1/2 cups boiling water for 1 hour) NOTE: do not discard the soaking liquid!
  • 6 slices bacon, sliced crosswise into ½ inch pieces
  • 1-1/4 lb boneless pork stew meat, cut into bite size cubes
  • 3 sausage links, seared in a pan until almost cooked through (use whatever sausage you like)
  • extra virgin olive oil, if needed for pan
  • salt and pepper, to taste
  • 1 tsp caraway seeds
  • 2 med onions, chopped
  • 2 bay leaves
  • 8 whole alllspice berries
  • ½ cup tomato paste
  • 3 Tbs flour (all purpose, gluten-free, rice flour... whatever you have)
  • 1 qt fermented sauerkraut
  • 8 pitted prunes, chopped
  • 6 cups beef bone broth
  • ½ cup sherry
  • 2 green apples, peeled and diced
  • ½ cup yogurt (optional)
  1. Cook bacon in a large heavy pot, then remove it to a plate.
  2. To the fat in the pan, add the boneless pork. Cook, stirring, over medium heat until brown on all sides. Remove and add to the plate with the bacon.
  3. Add the sausage and stir until seared on all sides. Remove from the pan and cut it into slices.
  4. Add caraway, allspice, bay leaves, and onions. Stir about 5 minutes, or until softened and starting to brown. Add tomato paste and stir about 5 minutes.
  5. Add flour and stir 2 minutes.
  6. Add sauerkraut and stir for 1 minutes.
  7. Add meats back into the pot.
  8. Add mushrooms and their soaking liquid.
  9. Add prunes.
  10. Add stock and wine and bring to a boil. Then reduce heat to low, cover the pot, and simmer, stirring occasionally, for about 40 minutes.
  11. Now add the apples, stir, recover, and cook on low heat for an additional 40 minutes, or until the pork is tender.
  12. Ladle into bowls and garnish with a dollop of yogurt if you like that kind of thing.


Vietnamese Meatball Bowls

These Vietnamese Meatball Bowls are deliciously Asian flavored… they will make you smile!

Vietnamese meatball bowls

Almost all meatballs are awesome. But these meatballs are extra awesome. They are made with pork and infused with some traditional Vietnamese flavors. They are bit-sized, juicy, mouth watering, amazingly flavorful meatballs. (I do realize how over the top that sounds, but I’m sticking with it…)

Almost all food tastes better when it’s turned into a “bowl”. If you haven’t yet jumped on the bowl bandwagon, don’t wait even another minute. A “bowl” is a complete meal served in… a bowl! It’s extra special because you get so many great flavors together in one place. And they are so easy to customize to reflect your own particular tastes.

One of my favorite food bloggers, Lindsay at Pinch Of Yum, posted her awesome recipe for Banh Mi Bowls With Lemongrass Meatballs. I found that recipe so inspiring that I created this recipe for Vietnamese Meatball Bowls.

This bowl has it all. It’s got deliciously moist pork meatballs. The meatballs are on top of spiced cauliflower rice. And crispy pea pods. And a few different kinds of peppers. And fresh aromatic herbs. It’s got so much flavor. And it’s grain-free and dairy-free. It’s paleo and Whole30 friendly. And, it’s easy to make. And it tastes great as leftovers the next day. Is that enough? I’m getting hungry again just writing this.

If you are looking for another great meatball recipe, try my Lamb Meatballs With Herbs And Kale recipe.

Vietnamese meatball bowls
Vietnamese meatball bowls

Here are some of the great ingredients in this Vietnamese Meatball Bowls:

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

Lemongrass is great for lots of digestive issues; it can help with stomach pains and vomiting. It’s also good to include lemongrass in your diet when you have a cold and it’s been known to help people with arthritic joint pain.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification. So, as far as I’m concerned, the more the merrier.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Mint is a Chinese herb called Bo He. It’s one of the best things to fight a cold, sore throat, or fever and it’s good for some abdominal pains too.

Vietnamese meatball bowls

Vietnamese Meatball Bowls
Recipe type: bowl, meatballs, cauliflower rice
Cuisine: Recipe adapted from: Pinch Of Yum
Prep time:
Cook time:
Total time:
Serves: 4
Moist and flavorful pork meatballs sit atop spiced cauliflower rice and are surrounded by crisp snow peas and peppers.
  • For meatballs:
  • 1 lb. ground pork
  • 1 Tbs lemongrass paste (or you can buy a jar of sliced lemongrass and mince it up really fine)
  • 6 garlic cloves, chopped
  • 1 Tbs sriracha
  • 1 Tbs liquid aminos (or substitute soy sauce or fish sauce)
  • 2 tsp cornstarch
  • For rice:
  • 2 cups cauliflower rice (buy it already riced or place one head of cauliflower florets in your food processor and pulse it just until it's like rice)
  • ½ tsp turmeric
  • sea salt and black pepper, to taste
  • 3 scallions, sliced
  • ½ cup vegetable or chicken broth
  • For the bowls:
  • fresh mint leaves, roughly chopped (I like about 2 Tbs for each bowl)
  • fresh cilantro leaves, roughly chopped (I like about 1 Tbs for each bowl)
  • pappadew peppers, sliced (as many as you like)
  • fresh pea pods or snap peas (as much as you like), briefly sauteed or steamed (they should still be crisp)
  • 1 hot red pepper, sliced (or more if you like things spicy)
  • 2 limes, zested and cut into wedges
  • 1 jar of pickled vegetables (I used pickled ginger carrots, but there are so many awesome varieties available).
  1. Preheat your oven to 375°F.
  2. Line a baking tray with parchment paper.
  3. Combine all of the meatball ingredients in a large bowl. Mush it all together with your hands and form into small balls. Place the balls on the tray, so that they are not touching each other.
  4. Place the tray in the oven and bake 10 minutes. Turn the meatballs over and bake an additional 5 minutes, or until the meatballs are cooked through.
  5. Place the cauliflower rice in a pot with the turmeric, salt and pepper, and broth. Cook over medium-high heat, stirring often, until the rice is just softened a bit.
  6. Using a slotted spoon, divide the cauliflower rice among the bowls. Top with meatballs and surround with the remaining ingredients.
  7. Enjoy!

Vietnamese meatball bowls