Crispy Pork Belly with Caramelized Onion Sauerkraut and Potato Dumplings

Pork Belly

1. 1Preheat oven to 200°C (400°F). Pat the pork belly dry with paper towels.
2. 2Rub the pork belly all over with salt, pepper, and caraway seeds, pressing into the scored skin.
3. 3Place the pork belly skin-side up in a roasting pan. Add water to the bottom of the pan.
4. 4Roast for 30 minutes at 200°C (400°F), then reduce the heat to 160°C (325°F) and roast for another 120 minutes, or until tender and the skin is crispy.
5. 5Let the pork belly rest for 10-15 minutes before slicing.

Sauerkraut

1. 1While the pork is roasting, heat a tablespoon of oil or lard in a large pot or Dutch oven over medium heat.
2. 2Add the sliced onions and sauté until softened and lightly caramelized, about 10-15 minutes. Stir in the sugar and cook for another minute.
3. 3Add the drained sauerkraut, bay leaves, and water. Bring to a simmer, then cover and cook over low heat for 60-90 minutes, stirring occasionally, until tender and flavors are melded.

Potato Dumplings

1. 1Mash the boiled, peeled potatoes until smooth. Allow them to cool slightly.
2. 2Add the flour, egg, and salt to the mashed potatoes. Mix until a cohesive dough forms. Do not overmix.
3. 3Bring a large pot of salted water to a rolling boil. Wet your hands and form the dough into oval-shaped dumplings.
4. 4Carefully drop the dumplings into the boiling water. Reduce the heat to a simmer and cook for 15-20 minutes, or until they float to the surface and are cooked through.
5. 5Remove the dumplings with a slotted spoon.