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
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.
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Tahir Abbas48
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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!