Slovenian · Slovenia
Slow-Cooked Slovenian Jota
A comforting and richly flavored Slovenian stew with sauerkraut, beans, and pork, cooked slowly to enhance the flavors.
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Ingredients
Method
- In a large pot, melt the butter over medium heat.
- Add the pork belly and cook until browned on all sides. Remove and set aside.
- In the same pot, sauté the onion and garlic until fragrant.
- Add the sauerkraut and juniper berries, cooking for 5 minutes.
- Return the pork to the pot, along with the white beans.
- Add 2 cups of water or broth, bring to a boil, then reduce heat and simmer for 1.5 hours.
- Season with salt and pepper, and let rest for 10 minutes before serving.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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