Ingredients:

  • 2 cups (500 g) sauerkraut, drained
  • 1 medium onion, thinly sliced
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) caraway seeds
  • Salt and pepper to taste
  • 5 ounces (140 g) fatback, cut into small pieces
  • 1-2 cloves garlic, minced (adjust to taste)

Instructions:

  1. Slice the onion and mince the garlic; set aside.
  2. In a large skillet, heat the skillet over medium heat. Add the fatback pieces and cook until crispy and golden, about 5-7 minutes. Remove cooked fatback and set on a paper towel to drain excess fat.
  3. In the same skillet, add olive oil and sliced onions. Sauté until onions are translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
  4. Add the drained sauerkraut and caraway seeds to the skillet. Stir well, then cook for 10-15 minutes on low heat until heated through.
  5. Return the crispy fatback to the skillet and toss to combine. Season with salt and pepper to taste, and cook for an additional 2-3 minutes.
  6. Transfer to a serving dish and enjoy warm.