We had a some leftover kalua pork and thought "what to do?"
I wanted to try something sour, sweet and salty.
So I tossed a sweet potato in the oven, took some kraut out of the fridge to come to room temp, chopped the pork into bites pieces and reduce the sabau (Filipino for broth or soup) to make a sauce. Sabau came from braising the pork, a tasty bone broth that was loaded with gelatin
In a word...ONO!
The kraut was reminiscent of a pickled Asian cabbage and parred nicely with the crispy pork, salty sauce and sweet potato.