Alsace Sauerkraut

Von Bruno Albouze · 300 Min.

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Zubereitung

1. Rub the pork shoulder generously with coarse salt, cover and refrigerate overnight. Drain, rinse, soak in cold water for an hour, change the water and repeat. Drain and set aside.
2. Peel the potatoes (or turn them) and keep them in cold water until needed.
3. Pierce the whole peeled onion with the cloves to make an onion piqué.
4. In a large pot, melt the fat with the juniper berries and coriander seeds. Add the pork shoulder, water, carrots, leeks, celery, bay leaves, onion piqué and black pepper. Do not add more salt.
5. Bring to a boil, then simmer on low heat, uncovered, for 2½ hours.
6. Add the whole Morteau sausages and the potatoes, and cook for a further 30 minutes.
7. Turn off the heat and let the pot cool at room temperature, then refrigerate. Skim the solidified fat off the surface the next day.
8. For the sauerkraut, soak the raw sauerkraut in lukewarm water for about 20 minutes; repeat for a milder taste. Drain well.
9. Melt the fat with the juniper berries in a Dutch oven. Cook the sliced onions and chopped garlic until fragrant.
10. Add half the sauerkraut and stir. Place the smoked pork belly skin side up, cover with the remaining sauerkraut, and pour in the wine. Cover with a lid.
11. Bring to a boil, then simmer on low heat for 2½ hours. Alternatively, cook in a fan oven at 150°C/300°F.
12. Remove the lid and let it rest on the stovetop for 30 minutes. Remove the pork belly, drain excess liquid from the sauerkraut, and refrigerate the meat and sauerkraut.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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