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vegetable oil onions carrot celery salt freshly ground black pepper dry Riesling pork belly bacon ham hock sauerkraut caraway seeds juniper berries bay leaf yellow potatoes links garlic honey
Viewed: 94 - Published at: 10 years agoIngredients
- 2 tablespoons vegetable oil
- 4 onions, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- salt
- freshly ground black pepper
- 2 cups dry Riesling
- 1 pound pork belly
- 8 ounces slab bacon, diced
- 1 ham hock
- 6 cups sauerkraut, rinsed and squeezed dry
- 1 teaspoon caraway seeds
- 2 juniper berries, crushed
- 1 bay leaf
- 4 medium yellow potatoes, peeled and quartered
- 1 pound bratwurst links (about 4)
- 1 pound garlic sausage
- 2 tablespoons honey
Method
- Preheat the oven to 350 degrees.
- Heat the oil in a medium heavy-bottomed pot over medium heat.
- Add half the onions, the carrots and celery and cook until tender, about 10 minutes.
- Season with salt and pepper.
- Add 2 cups water, the wine and pork belly and bring to a boil.
- Cover, transfer to the oven and braise until the belly is tender, about 2 hours.
- Let cool in the braising liquid.
- Set the pork belly aside, then strain and reserve the liquid.
- Render the bacon in a heavy-bottomed pot over medium-high heat.
- Add the remaining onions and cook until tender, about 10 minutes.
- Reduce the heat to medium, add the braised pork belly, ham hock, sauerkraut, caraway seeds, juniper berries and bay leaf.
- Cover with the reserved braising liquid and bring to a boil.
- Reduce the heat and simmer about 45 minutes.
- Add the potatoes, bratwurst, garlic sausage and honey to the sauerkraut, cover and steam together for 30 minutes more.
- To serve, slice the pork belly into serving pieces.
- Discard the bay leaf.
- Mound the sauerkraut on a generous platter and pile the meat and potatoes on top.
