BRAISED SAUERKRAUT WITH PORK

Braised Sauerkraut With Pork image

Provided by threeovens

Categories Pork

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs country-style pork ribs, rinsed and patted dry
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 pig's feet, halved lengthwise (have your butcher do the cutting)
2 cups white wine
2 bay leaves
1 1/2 teaspoons coriander seeds
1 tablespoon olive oil
4 bratwursts (smoked or unsmoked)
4 tablespoons unsalted butter
2 medium onions, halved and sliced thin
3 granny smith apples, peeled cored and sliced thin
1 garlic clove, minced
3 lbs sauerkraut, rinsed and drained
2 large carrots, peeled and thinly sliced
1 large smoked pork chops
boiled potatoes, for serving
fresh parsley, chopped for serving

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.