German-style Braised Pork and Sauerkraut

• 600 grams pork belly, shoulder, etc. (about 1 lb 5 oz)
• 1 carrot or potato, cut into large chunks
• 1 small onion
• 2 cup sauerkraut, drained (enough to cover pork)
• 1 cup white wine
• 1/2 tsp caraway seeds
• 4 whole cloves
• 1 bay leaf
• 4 juniper berries
• 5 peppercorns
• 1 tsp sugar, add more to taste
• 2 tsp dijon mustard, plus more for serving

1. Cut pork into 4 even pieces and trim off excess fat.
2. In a heavy pot, brown all sides of the pork on medium heat.
3. Add onions, carrots, sugar, spices and enough sauerkraut to cover everything.
4. Add about 1 cup of white wine and bring to a boil.
5. Turn heat to medium low and cover pot with lid.
6. Let simmer at least 45-60 minutes up to 2 hours.
7. Check occasionally to make sure there is enough liquid and add some water if needed.
8. In the last 5 minutes, mix in Dijon mustard.
9. Add more sugar to taste.
10. Divide into dishes and serve with additional mustard.

carrot, onion, sauerkraut, white wine, caraway seeds, cloves, bay leaf, berries, peppercorns, sugar, mustard

Taken from cookpad.com/us/recipes/199057-german-style-braised-pork-and-sauerkraut (may not work)