Baltic Sea culinary - Estonia

Cut a diamond-shaped pattern into the rind. Mix up the salt, pepper, mustard and oil and spread the mixture onto the meat. Place in the oven under 160 °C and roast until soft. Moisten with the broth every now and then to prevent the meat from drying out. You can use an oven bag for a juicier result.

Estonian sauerkraut
Place the cabbage into an oven pot. Add small cubes of pork and the rinsed barley groats. Add enough water to cover all the ingredients. Stew under cover for 2–3 hrs until the cabbage, barley groats and pork are soft. Add water when necessary. Season with salt and sugar.

  • Pork roast with sauerkraut

1 kg of pork with rind
2 tbsp. of salt
1 tbsp. of pepper
2 tbsp. of mustard
2 tbsp. of oil

Estonian sauerkraut
1 kg of Estonian (Mulk’s) sauerkraut
500 g of lardier type of pork
200 g of barley groats
0.5 l of water
1 tsp. of salt