BRAISED SAUERKRAUT WITH PORK

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Braised Sauerkraut With Pork image

This is an oven-braised recipe using pork ribs, pigs feet, bratwurst, and a smoked pork chop. If you don't care for pigs feet, feel free to substitute a little more of the pork ribs, or use whatever you do like. But, seriously, do not fear the pigs feet, they add a nice flavor and silky texture to the broth.

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.

Tahir Abbas48
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I made this recipe for a dinner party and it was a huge hit. The sauerkraut was perfectly tangy and the pork was so tender. I will definitely be making this recipe again.


James Zelenak
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This recipe is a bit time-consuming, but it is definitely worth it. The sauerkraut is so flavorful and the pork is so tender. I would definitely recommend this recipe.


WALEED YAR
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I'm not a big fan of sauerkraut, but I really enjoyed this recipe. The sauerkraut was not too sour and the pork was very tender. I would definitely make this recipe again.


SK Moinul
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This recipe is a great way to use up leftover pork. The sauerkraut adds a nice tangy flavor to the pork and the whole dish is very flavorful. I would definitely recommend this recipe.


Aliali ali
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I made this recipe for a dinner party and it was a huge hit. The sauerkraut was perfectly tangy and the pork was so tender. I will definitely be making this recipe again.


need for oxygen
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This recipe is a bit time-consuming, but it is definitely worth it. The sauerkraut is so flavorful and the pork is so tender. I would definitely recommend this recipe.


Hekar Buy
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I'm not a big fan of sauerkraut, but I really enjoyed this recipe. The sauerkraut was not too sour and the pork was very tender. I would definitely make this recipe again.


Zaheer Khan1122
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This recipe is a great way to use up leftover pork. The sauerkraut adds a nice tangy flavor to the pork and the whole dish is very flavorful. I would definitely recommend this recipe.


Sukanya Devi
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I made this recipe last night and it was a hit with my family! The sauerkraut was perfectly tangy and the pork was so tender. I will definitely be making this recipe again.


Alexus Dolbec
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This braised sauerkraut with pork recipe is a delicious and hearty dish that is perfect for a cold winter night. The sauerkraut is tangy and flavorful and the pork is tender and juicy. I highly recommend this recipe!