BRAISED SAUERKRAUT WITH LOTS OF PORK
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts. The beauty of a choucroute is that it lets you use whatever pork products you like or have on hand. A couple of hours later, the meat is cooked through while the sauerkraut has absorbed all the porky, smoky flavors, utterly transforming from pickled and puckery into something brawny in flavor and meltingly soft, especially if you add a couple of apples to bring out the cabbage's sweeter nature. Pigs' feet are not necessarily traditional in choucroute, but they add excellent flavor and body to the mix. If you are like my husband and prefer to eat your meat with a knife and fork (and I know that he is not alone in that department), you can always leave them out.
Provided by Melissa Clark
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
- Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
- Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
- Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
- Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 43 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1625 milligrams, Sugar 12 grams, TransFat 0 grams
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khalid smile
[email protected]I'm not a big fan of sauerkraut, but this recipe changed my mind. The pork and apples really helped to balance out the sourness.
Paul Stanton
[email protected]This is the best sauerkraut recipe I've ever tried. The pork is so tender and the sauerkraut is perfectly tangy. I will definitely be making this again!
YAYA NATION
[email protected]I would definitely recommend this recipe to anyone who loves sauerkraut. It's a hearty and flavorful dish that is perfect for a special occasion.
james waldrep
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The pork and sauerkraut are so tender and flavorful.
Gurriya hassan
[email protected]I've never made sauerkraut before, but this recipe made it so easy. It turned out perfectly and my family loved it.
Kwesi Clunis
[email protected]This recipe is a great way to use up leftover pork. I made it with some leftover pulled pork and it turned out great!
Kigozi Emmakey
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of sauerkraut, but the pork and apples really helped to balance out the sourness.
Shankar Tamta
[email protected]This dish is a must-try for sauerkraut lovers. The pork and sauerkraut are cooked together until they are fall-apart tender, and the apples and caraway seeds add a delicious flavor.
Denico Minott
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The pork is always tender and juicy, and the sauerkraut is perfectly tangy. I highly recommend this recipe!
M Ali Malik
[email protected]This is one of my favorite recipes for sauerkraut. It's so easy to make and always turns out delicious. I like to serve it with mashed potatoes and roasted vegetables.
MD Alif Khan
[email protected]I made this dish for my family last night and it was a hit! Everyone loved the combination of flavors and textures. The pork was fall-apart tender and the sauerkraut was perfectly tangy.
Mujahid Nizami
[email protected]This braised sauerkraut with pork is a hearty and flavorful dish that is perfect for a cold winter day. The pork is tender and juicy, and the sauerkraut is tangy and slightly sour. The apples add a touch of sweetness, and the caraway seeds give the d