You’ll Need
For the Pork
900g boneless pork loin joint
1 tbsp vegetable oil
1 tbsp Dijon mustard
1 tsp caraway seeds, lightly crushed
1 tsp sea salt
½ tsp black pepper
2 onions, thickly sliced
200ml chicken stock
For the Pots
500g sauerkraut, drained
1 tsp soft brown sugar
½ tsp caraway seeds
8 ready-made bread dumpling slices
1 tbsp cornflour mixed with 2 tbsp cold water
Chopped parsley
Optional but dangerous
Czech mustard
Extra gravy
A cold Czech lager
Method
Rub the pork with the oil, mustard, caraway, salt and pepper.
Preheat your air fryer to 195°C.
Place the onions and stock in a snug heatproof dish and sit the pork on top.
Air fry for 15 minutes, then reduce to 170°C and cook for 30-40 minutes.
Remove the pork when the centre reaches 75°C and rest it for 10 minutes.
Mix the sauerkraut with the sugar and caraway and warm it at 180°C for 8 minutes.
Whisk the cornflour mixture into the pork cooking liquor and air fry for 4 minutes.
Warm the dumpling slices for 2 minutes and divide them and the sauerkraut between pots.
Slice the pork over the top, spoon on the gravy and finish with parsley.