Braised Pork & Sauerkraut. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid.
You can cook Braised Pork & Sauerkraut using 11 ingredients and 8 steps. Here is how you cook it.
Ingredients of Braised Pork & Sauerkraut
- Prepare 2 lb. of packaged sauerkraut.
- You need 1 of pear, peeled, seeded, and cut into chunks.
- You need 1 of small yellow onion, roughly chopped.
- You need 1/2 tsp. of cumin.
- It’s 1 tsp. of caraway seeds.
- You need 5 of juniper berries (optional).
- It’s 1/3 cup of dry white wine.
- You need 3 lb. of pork (shoulder or butt, bone-in).
- You need 3 tbs. of dry rub (seasonings).
- It’s 1 sprig of fresh rosemary.
- Prepare 1 cup of gravy.
Add the pork and cook until browned on all sides. Transfer the pork to a platter or baking sheet. Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture.
Braised Pork & Sauerkraut instructions
Place sauerkraut in medium sized pot; add the chopped pear, onion, seasonings, and wine. Bring to a slight boil, reduce heat to low-medium, and cook for 30 minutes slightly covered..
Prepare the pork (trim any fat) and cover the meat with dry rub seasonings and place in the refrigerator for 1 hour (covered)..
Heat up an outdoor grill (best) or a large frying pan with oil, and sear the meat on all sides on medium-high heat, for about 4 minutes a side. [This will seal in the juices of the meat while slow-cooking later in the oven].
Heat oven to 325˚ F..
Transfer the meat to a large pot / pan with lid (oven proof) and place the sauerkraut around all the sides of the meat. Place the rosemary on top of the meat, cover, and place in the oven to cook for 2 hours..
Remove the pan lid and continue to cook for 40 minutes. This will produce a golden color atop of the kraut and will begin to solidify all the juices..
When done cooking, remove the meat from the pan. Drain off the pan liquid. Shred the pork, add the pieces back to the pan with kraut, and lightly mix..
Serve with mashed potatoes and cover all ingredients (lightly) with gravy..
For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. In a large bowl, make a paste by whisking together the garlic, oregano, parsley, scallions, citrus zests, cumin, and olive oil. Rub the paste all over the pork. Transfer browned pork to a plate.
