CHOUCROUTE 'PORKETTE'
Provided by Sam Sifton
Categories dinner, main course
Time 3h
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside.
- In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside.
- Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1 1/2 hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water.
- Slice the Porkette into 1/4 -inch slices and place over spoonfuls of the choucroute and bacon. Sprinkle with parsley. Serve with crusty bread and mustard.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 20 grams, Fat 25 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 1918 milligrams, Sugar 8 grams, TransFat 0 grams
CHOUCROUTE PORKETTE
Steps:
- 1. Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside. 2. In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside. 3. Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1 ½ hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water. 4. Slice the Porkette into ¼ -inch slices and place over spoonfuls of the choucroute and bacon. Sprinkle with parsley. Serve with crusty bread and mustard. Serves 8. Adapted from Adam Perry Lang.
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