Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, braised pork & sauerkraut. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Pat the pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown. Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period.
Braised Pork & Sauerkraut is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Braised Pork & Sauerkraut is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook braised pork & sauerkraut using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Braised Pork & Sauerkraut:
- Prepare 2 lb. packaged sauerkraut
- Prepare 1 pear, peeled, seeded, and cut into chunks
- Prepare 1 small yellow onion, roughly chopped
- Take 1/2 tsp. cumin
- Make ready 1 tsp. caraway seeds
- Take 5 juniper berries (optional)
- Take 1/3 cup dry white wine
- Prepare 3 lb. pork (shoulder or butt, bone-in)
- Prepare 3 tbs. dry rub (seasonings)
- Get 1 sprig fresh rosemary
- Get 1 cup gravy
Season the pork shoulder with salt and pepper. In a large bowl, make a paste by whisking together the garlic, oregano, parsley, scallions, citrus zests, cumin, and olive oil. Rub the paste all over the pork. These simple braised pork chops are flavored with a combination of Dijon mustard, vinegar, brown sugar, and Worcestershire sauce.
Steps to make Braised Pork & Sauerkraut:
- Place sauerkraut in medium sized pot; add the chopped pear, onion, seasonings, and wine. Bring to a slight boil, reduce heat to low-medium, and cook for 30 minutes slightly covered.
- Prepare the pork (trim any fat) and cover the meat with dry rub seasonings and place in the refrigerator for 1 hour (covered).
- Heat up an outdoor grill (best) or a large frying pan with oil, and sear the meat on all sides on medium-high heat, for about 4 minutes a side. [This will seal in the juices of the meat while slow-cooking later in the oven]
- Heat oven to 325˚ F.
- Transfer the meat to a large pot / pan with lid (oven proof) and place the sauerkraut around all the sides of the meat. Place the rosemary on top of the meat, cover, and place in the oven to cook for 2 hours.
- Remove the pan lid and continue to cook for 40 minutes. This will produce a golden color atop of the kraut and will begin to solidify all the juices.
- When done cooking, remove the meat from the pan. Drain off the pan liquid. Shred the pork, add the pieces back to the pan with kraut, and lightly mix.
- Serve with mashed potatoes and cover all ingredients (lightly) with gravy.
These pork chops are delicious with mashed potatoes, but macaroni and cheese or a rice side dish would be good as well. Add steamed broccoli or a tossed salad for a satisfying family meal. The elegant preparation I introduce here, braised pork belly served in a "sandwich" with a tangy hoisin sauce, is a mouthwatering appetizer. But this dish is also fundamental to ramen noodle. In a large resealable plastic bag, combine flour, salt and pepper.
So that is going to wrap it up for this special food braised pork & sauerkraut recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
