Choucroute 'Porkette' Recipe

Name: Choucroute 'Porkette'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 64 ounces sauerkraut (about 8 cups drained); 4 tablespoons duck fat or unsalted butter; 3/4 pound double-smoked bacon, cut into 3/4-inch-long pieces; 8 cloves garlic, smashed; 1 cup thinly sliced sweet onion; 2 sprigs fresh thyme; 6 juniper berries; 2 small bay leaves; 1 teaspoon caraway seeds; 4 whole cloves; Salt and freshly ground pepper; 2 cups riesling or dry white wine; 3 cups chicken stock; 3 pounds Porkette; 1/2 cup chopped flat-leaf parsley; Crusty bread, for serving; Dijon mustard, for serving

Servings: persons

64 ounces sauerkraut (about 8 cups drained)
4 tablespoons duck fat or unsalted butter
3/4 pound double-smoked bacon, cut into 3/4-inch-long pieces
8 cloves garlic, smashed
1 cup thinly sliced sweet onion
2 sprigs fresh thyme
6 juniper berries
2 small bay leaves
1 teaspoon caraway seeds
4 whole cloves
Salt and freshly ground pepper
2 cups riesling or dry white wine
3 cups chicken stock
3 pounds Porkette
1/2 cup chopped flat-leaf parsley
Crusty bread, for serving
Dijon mustard, for serving

1
Preheat the oven to 325 degrees.
2
Rinse the sauerkraut 3 times in cold running water.
3
Drain well and set aside.
4
In an enameled cast-iron pot, heat the duck fat over medium-high heat.
5
Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown.
6
Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper.
7
Sweat the onions until they are translucent, not brown, about 10 minutes.
8
Remove the bacon and set aside.
9
Deglaze the pan with wine and reduce until nearly evaporated.
10
Add the chicken stock, a pinch of salt and pepper and the sauerkraut.
11
Bring to a simmer.
12
Top with the bacon.
13
Cover and place in the oven.
14
After 1 1/2 hours, place the Porkette on top of the choucroute.
15
Cover and return to the oven for about 1 hour more.
16
Check the liquid; there should not be too much left.
17
If needed, add a little water.
18
Slice the Porkette into 1/4 -inch slices and place over spoonfuls of the choucroute and bacon.
19
Sprinkle with parsley.
20
Serve with crusty bread and mustard.

1727

kcal

Calories

102

Fat

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 64 ounces sauerkraut (about 8 cups drained), 4 tablespoons duck fat or unsalted butter, 3/4 pound double-smoked bacon, cut into 3/4-inch-long pieces, 8 cloves garlic, smashed, and more.

Yes, Choucroute 'Porkette' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Choucroute 'Porkette'

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