Alsace Choucroute Garnie Braised Pork Meat Pot
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
10
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Calories
518 kcal
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Course
Main Course
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Cuisine
French
Alsace Choucroute Garnie Braised Pork Meat Pot
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This delicious meat pot is packed with braised pork for the perfect keto dinner!
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Ingredients
- 1 lb pork loin
- 1 lb pork shoulder preferably boneless
- salt
- black pepper
- ¼ cup lard duck fat, or vegetable oil
- 2 onion thinly sliced, yellow
- 3 cups white wine such as Riesling or Silvaner or Pinot Gris, dry
- 1 cup chicken stock
- 1 pound Bacon Optional, I used raw, uncured pork belly, slab
- 1 ham hock
- 5 pounds sauerkraut drained, good-quality store-bought or homemade
- 1.5 pounds French-style sausage More traditional varieties might include: frankfurters, bratwurst, boudin blanc, boudin noir, or knockwurst, mixed, and/or styles
- 1.5 pounds German-style sausage More traditional varieties might include: frankfurters, bratwurst, boudin blanc, boudin noir, or knockwurst, mixed, and/or styles
- 2 pork chops smoked , confirm they’re fully cooked
- 4-5 potato peeled, halved, and simmered in salted water until tender, Yukon gold variety
Bouquet Garnie of:
- 2 garlic crushed medium cloves
- 10 juniper berries 2 cloves
- ½ teaspoon caraway seed
- 2 bay leaf
- pinch red pepper flakes Optional
Instructions
- Generously season pork loin and shoulder all over with salt and pepper. If you’re more prepared than I am, you should season these cuts a day or two ahead of time and let them rest on a cooling rake on a baking sheet.
- Preheat oven to 250°F. In a large Dutch oven, heat your 1/4 cup of fat (lard, goose/duck fat or oil). Add onions and cook, stirring often, until softened but not browned, about 10 minutes (this is called “sweating”).
- Season your onions early in the process with salt. They’re release some of their water which you’ll want to cook off.
- To your sweated onions, add wine, stock, and cheesecloth.
- Then add pork shoulder, slab bacon, and ham hock and bring to a simmer over medium-high heat. Cut a parchment paper lid sized to fit Dutch oven and set directly on top of meats and liquid. Transfer to oven and cook for 1.5 hours.
- While the shoulder braises in your Dutch oven, put your seasoned pork loin in a small skillet or baking sheet and cook on a separate rack in oven about 1 hour. You’re shooting for an internal temp of 120o- 130o.
- Set aside.
- Next you’ll prep the sauerkraut. In a colander, lightly rinse sauerkraut under cold running water, then taste. If you want less of a “sauer” taste, rinse thoroughly, until you reach the desired taste. I used good quality uncooked ‘kraut from my local hippie market. My wife, of occasionally questionable pallet, doesn’t like sauerkraut, so I really rinsed mine. In hindsight, I would have preferred more of the sauerkraut flavor to compliment the wine in the braising liquid.
- Once you’ve reached your desired tartness, squeeze all liquid from the ‘kraut.
- After meats in Dutch oven have cooked for 1 1/2 hours (#3), add sauerkraut to Dutch oven, mixing thoroughly. Increase temperature to 315°F re-cover and cook until meats are very tender, about 1-1.5 hour longer.
- When the meat in the Dutch oven is nearly cooked, braise your sausages with 1 cup of wine and water to fill your pot to ½ full. Simmer sausage until cooked through, about 10 minutes for raw meat, 5 minutes for fully cooked sausage.
- In a cast iron skillet, sear your pork loin in oil or fat turning often, until well browned on all sides. Slice when finished.
- Add sliced pork loin, smoked pork chops, and cooked potatoes to Dutch oven. Allow everything to heat through in the Dutch over for 10-20 minutes.
- To serve, remove all meats from Dutch oven and set aside (best on a warmed baking sheet). Season sauerkraut with salt and pepper to taste. Arranging sauerkraut and potatoes on a platter. I recommend using tongs or a slotted spoon to allow you drain off excess braising liquid. Arrange meats and sausages all over mound of sauerkraut and potatoes as artistically as possible. Serve with sausage, dry Reisling or good Pils lager.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
518kcal
(26%)
Carbohydrates
18g
(6%)
Protein
34g
(68%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.1g
(5%)
Cholesterol
114mg
(38%)
Sodium
442mg
(18%)
Potassium
917mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
69IU
(1%)
Vitamin C
16mg
(18%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 518kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 34g | 68% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 442mg | 18% |
| Potassium | 917mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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