BRAISED SAUERKRAUT WITH PORK
This is an oven-braised recipe using pork ribs, pigs feet, bratwurst, and a smoked pork chop. If you don't care for pigs feet, feel free to substitute a little more of the pork ribs, or use whatever you do like. But, seriously, do not fear the pigs feet, they add a nice flavor and silky texture to the broth.
Provided by threeovens
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
- Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
- Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
- Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
- Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
- Add garlic, cook 2 minutes.
- Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Nesle the pork chop into the sauerkraut.
- Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
- After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
- Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
- Serve with boiled potatoes and garnish with chopped parsley.
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Tahiera Blige
[email protected]This recipe is a great way to get your kids to eat sauerkraut. My kids love the tangy flavor of the sauerkraut, and they always ask for seconds.
Arnold Naparty
[email protected]I love the combination of pork and sauerkraut. This recipe is a classic for a reason.
Chinwo Miracle
[email protected]This recipe is a great way to use up leftover pork. I always have a hard time figuring out what to do with leftover pork, but this recipe is a great solution.
Kamana mahato
[email protected]I've never made sauerkraut before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out great.
The BOX
[email protected]I'm always looking for new ways to cook pork, and this recipe is definitely a winner. The pork was so tender and juicy, and the sauerkraut added a nice tangy flavor.
Lethu Gallado
[email protected]This recipe is perfect for a cold winter day. It's hearty and filling, and the flavors are so comforting.
Nhatty 0
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Salva Inboneain
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my family and friends.
AM Sabbir Hossain
[email protected]I'm not a big fan of sauerkraut, but this recipe was actually pretty good. The pork was really tender, and the sauerkraut wasn't too sour.
Hezron Banda
[email protected]This recipe is a great way to use up leftover pork. I always have a container of sauerkraut in my fridge, so this is a quick and easy meal to throw together.
Muhib Saad
[email protected]I found this recipe to be a bit bland. I think I'll add some more spices next time.
tegegn fayera
[email protected]This recipe was a bit too tangy for my taste. I think I'll try using less sauerkraut next time.
Candice Boston
[email protected]I love this recipe! It's so easy to make, and it always comes out delicious. I usually serve it with mashed potatoes and applesauce.
Tatict
[email protected]This was my first time making sauerkraut, and it turned out really well! I followed the recipe exactly, and the flavors were perfect. I will definitely be making this again.
Jesse Mejia
[email protected]I've made this recipe several times now, and it always turns out great. The key is to use high-quality sauerkraut and pork. I also like to add a little caraway seeds and juniper berries to the pot for extra flavor.
El Blanco official Haïti
[email protected]This recipe is a winner! The pork was so tender and juicy, and the sauerkraut was perfectly tangy and flavorful. I served it with mashed potatoes and green beans, and it was a hit with the whole family.