Alsatian Pork & Sauerkraut | Savory German cuisine | Slow-cooked pork with crispy skin, served with tangy sauerkraut. Perfect for winter! #GermanFood #PorkSauerkraut
- Cured white cabbage (1 large head, shredded and salted)
- Carrots (2 medium, sliced thinly)
- Bay leaves (2)
- Garlic cloves (3, crushed)
- **Additional Seasonings & Garnishes:**
- Dijon mustard (1 tsp)
- Apple cider vinegar (1 tbsp)
- Red wine (50ml)
- Fresh parsley (for garnish)
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### Alsatian Pork and Sauerkraut Recipe: A Festive German Delicacy
Alsatian pork and sauerkraut is a traditional German dish that combines tender pork with the tangy flavor of homemade sauerkraut. This recipe not only delivers on taste but also on authenticity, making it perfect for festive gatherings or casual dinners.
#### Ingredients:
- 2 lbs (900g) pork shoulder
- 1 large head of cabbage
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 cup white wine (optional)
- Salt and pepper to taste
- 1 tbsp caraway seeds
- 2 tbsp unsalted butter
#### Instructions:
1. **Prepare the Sauerkraut:**
- Cut the cabbage into quarters and remove any thick outer leaves.
- Shred the cabbage using a food processor or by hand, ensuring it’s finely chopped.
- Place the shredded cabbage in a large bowl. Sprinkle with 2 tbsp of salt and mix well to release some of the moisture.
- Let it sit for about an hour. Afterward, rinse the sauerkraut under cold water to remove excess salt.
2. **Cook the Pork:**
- Preheat your oven to 350°F (175°C).
- Place the pork shoulder in a large Dutch oven or heavy pot.
- Add enough chicken broth to cover about one-third of the pork, ensuring it’s well submerged but not overly flooded.
3. **Add Seasonings:**
- Stir in the garlic, onion, and caraway seeds into the pot with the pork.
- Bring to a boil over medium-high heat, then reduce the heat to low and cover the pot.
- Simmer for about 1 hour, or until the pork is tender enough to easily pull apart.
4. **Simmer Sauerkraut:**
- While the pork simmers, prepare your sauerkraut. Place it in a large pot with 2 cups of chicken broth and bring to a boil.
- Reduce heat to low and simmer for about 30 minutes, until the sauerkraut has softened.
5. **Combine and Finish Cooking:**
- After the pork is tender, remove it from the liquid using tongs or a fork. Let it cool slightly before pulling apart into bite-sized pieces.
- Carefully pour the remaining cooking liquid over the sauerkraut in the pot. If desired, add white wine for added flavor.
6. **Combine and Serve:**
- Gently mix the pork back into the sauerkraut.
- Cook on low heat for another 10 minutes to allow flavors to meld together.
- Add a tablespoon of butter at the end to enhance the richness.
7. **Garnish and Plate:**
- Serve hot, garnished with fresh parsley or thyme if desired.
- Pair with crusty bread or mashed potatoes for an authentic dining experience.
#### Tips:
- Ensure your sauerkraut is well seasoned before cooking; it will intensify during the process.
- Use a meat thermometer to check that the internal temperature of the pork reaches at least 145°F (63°C).
- For a richer flavor, marinate the pork in salt and spices for a couple of hours before cooking.
By following these steps, you can create an authentic Alsatian pork and sauerkraut dish that will delight both your taste buds and guests. This recipe is perfect for those looking to explore traditional German cuisine at home.