Alsace Sauerkraut

Por Bruno Albouze · 300 min

Ingredientes

Modo de preparo

1. Rub the pork shoulder generously with coarse salt, cover and refrigerate overnight. Drain and rinse, then soak in cold water for an hour. Change the water and repeat. Drain and set aside.
2. Peel or cut the potatoes and keep them in cold water until ready to cook.
3. Melt the fat with the juniper berries and coriander seeds in a large pot. Add the pork shoulder, water, carrots, leeks, celery, the clove-studded onion, bay leaves and black pepper. Do not add more salt.
4. Bring to a boil, then simmer uncovered on low heat for 2½ hours.
5. Add the Morteau sausages (whole) and the potatoes and cook for another 30 minutes.
6. Turn off the heat and let the pot cool to room temperature, uncovered, then refrigerate.
7. Soak the raw sauerkraut in lukewarm water for about 20 minutes, draining as needed; repeat for a milder taste.
8. Melt the fat with juniper berries in a Dutch oven. Cook the sliced onions and chopped garlic until fragrant.
9. Add half the sauerkraut, stir, then place the smoked pork belly skin side up and cover with the remaining sauerkraut.
10. Pour in the wine, cover, and bring to a boil, then simmer on low heat for 2½ hours. Alternatively, cook in a fan oven at 300°F/150°C.
11. Remove the lid and rest for 30 minutes on the stovetop. Remove the pork belly, drain the sauerkraut and refrigerate both meat and sauerkraut.
12. The day after: skim the solidified fat from the surface of the bouillon, then remove the pork shoulder, sausages and potatoes.

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