Estonian Sauerkraut(Mulgi Kapsad) - cooking recipe

Ingredients

5 lb. sauerkraut
1 c. barley
1 lb. pork (on fatty side), cut into 3 pieces

Preparation

Rinse sauerkraut to take away excess sourness.
Press out water and put into a heavy pot, pan, skillet or Dutch oven.
Soak pork overnight in salted water.
Put rinsed sauerkraut in pot. Take pork from water and add to pot along with the barley. Bring to a boil over slow flame. Do not let stick, so stir often with a wooden spoon. When boiling, remove from burner, cover and place in a 350\u00b0 preheated oven.
Let simmer for 3 hours.