CHOUCROUTE 'PORKETTE'
Provided by Sam Sifton
Categories dinner, main course
Time 3h
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside.
- In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside.
- Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1 1/2 hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water.
- Slice the Porkette into 1/4 -inch slices and place over spoonfuls of the choucroute and bacon. Sprinkle with parsley. Serve with crusty bread and mustard.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 20 grams, Fat 25 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 1918 milligrams, Sugar 8 grams, TransFat 0 grams
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