Choucroute 'Porkette'

Name: Choucroute 'Porkette'
Total time: 3 h
Yield: Serves 8
Cuisine: german
Ingredients: 64 ounces sauerkraut (about 8 cups drained); 4 tablespoons duck fat or unsalted butter; 3/4 pound double-smoked bacon, cut into ¾-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

Recipe from Adam Perry Lang

Adapted by Sam Sifton

Choucroute 'Porkette' — Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.

Total Time: 3 hours
Rating: 3(28)
Comments: Read comments

Featured in: A Cut Below

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Ingredients

Yield:Serves 8

64ounces sauerkraut (about 8 cups drained)
4tablespoons duck fat or unsalted butter
¾pound double-smoked bacon, cut into ¾-inch-long pieces
8cloves garlic, smashed
1cup thinly sliced sweet onion
2sprigs fresh thyme
6juniper berries
2small bay leaves
1teaspoon caraway seeds
4whole cloves
Salt and freshly ground pepper
2cups riesling or dry white wine
3cups chicken stock
3pounds Porkette
½cup chopped flat-leaf parsley
Crusty bread, for serving
Dijon mustard, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside.
Step 2
In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside.
Step 3
Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1½ hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water.
Step 4
Slice the Porkette into ¼ -inch slices and place over spoonfuls of the choucroute and bacon. Sprinkle with parsley. Serve with crusty bread and mustard.

Ratings

3 out of 5

28 user ratings

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Comments

kmorrow5 years ago

Here is a link to the article that explains porkette in which this recipe (and others) are featured. https://www.nytimes.com/2006/04/16/magazine/a-cut-below.html

C Durocher1 year ago

Took significantly longer than expected to boil down the liquid and get the dish to the right consistency. Bacon in the recipe should be read as unsliced salt cured pork, sliced bacon is not appropriate. Ultimately a very tasty dish, as good as I remembered it.

kmorrow5 years ago

Here is a link to the article that explains porkette in which this recipe (and others) are featured. https://www.nytimes.com/2006/04/16/magazine/a-cut-below.html

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