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1
Heat oven to 275 degrees.
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2
Place peppercorns in a small skillet over medium-high heat.
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3
Toast until they are crisp and give off a nutty aroma.
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4
Transfer to a mortar and grind to a coarse powder, gradually adding and pounding in juniper berries, rosemary, savory, thyme and fennel seeds.
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5
Rub bacon well with mixture, shaking off excess.
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6
Place bacon in a small ovenproof dish.
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7
Add cider and enough water to come halfway up sides of bacon.
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8
Cover lightly with foil and bake 3 hours, turning bacon halfway during cooking.
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9
Check occasionally and add boiling water as necessary to maintain level of liquid in dish.
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10
Remove dish from oven and cool until warm; bacon should be very tender but intact.
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11
Place a heavy plate on bacon to weight it as it cools.
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12
Place dish in refrigerator for 2 hours.
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13
Heat oven to 350 degrees.
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14
Drain sauerkraut and place in a ceramic baking dish.
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15
Break bacon slab into large irregular pieces or cut into 1 1/2-inch cubes, and scatter over kraut.
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16
Remove 2 tablespoons of solidified fat from bacon dish, and reserve.
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17
Stir remaining jelled liquid and fat in dish, adding enough water so there is about 1/2 cup in dish.
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18
Spoon about 1/3 cup over bacon and kraut, cover, and bake for 30 minutes.
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19
While bacon and kraut bake, prepare potatoes: If potatoes have smooth skins, they need not be peeled.
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20
Cut in two lengthwise.
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21
Melt reserved fat in a medium skillet, and add potatoes cut-side down.
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22
Season to taste with salt and pepper.
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23
Saute over medium heat until browned on bottoms, about 5 minutes.
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24
Turn and continue to cook for a few minutes, then add remaining braising liquid and remove from heat.
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25
When kraut has cooked for 30 minutes, remove from oven and push kraut to one side of dish.
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26
Add potatoes and their liquid to other side, and return to oven until potatoes are tender, 15 to 20 minutes.
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27
Serve
