Ingredients
- 64 ounces sauerkraut (about 8 cups drained)
- 4 tablespoons duck fat or unsalted butter
- ¾ pound double-smoked bacon, cut into ¾-inch-long pieces
- 8 cloves garlic, smashed
- 1 cup thinly sliced sweet onion
- 2 sprigs fresh thyme
- 6 juniper berries
- 2 small bay leaves
- 1 teaspoon caraway seeds
- 4 whole cloves
- Salt and freshly ground pepper
- 2 cups riesling or dry white wine
- 3 cups chicken stock
- 3 pounds Porkette
- ½ cup chopped flat-leaf parsley
- Crusty bread, for serving
- Dijon mustard, for serving
- Nutritional Information
Nutritional analysis per serving (8 servings)
376 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 10 grams protein; 37 milligrams cholesterol; 1914 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 8
Preparation
- 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.
3 hours
Dining and Cooking