Braised Sauerkraut With Pork
- Ready In:
- 2hrs 40mins
- 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
- 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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