Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, braised pork & sauerkraut. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Looking for braised pork chop recipes? Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture.
Braised Pork & Sauerkraut is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Braised Pork & Sauerkraut is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook braised pork & sauerkraut using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Braised Pork & Sauerkraut:
- Make ready 2 lb. packaged sauerkraut
- Take 1 pear, peeled, seeded, and cut into chunks
- Prepare 1 small yellow onion, roughly chopped
- Make ready 1/2 tsp. cumin
- Get 1 tsp. caraway seeds
- Get 5 juniper berries (optional)
- Prepare 1/3 cup dry white wine
- Make ready 3 lb. pork (shoulder or butt, bone-in)
- Get 3 tbs. dry rub (seasonings)
- Prepare 1 sprig fresh rosemary
- Prepare 1 cup gravy
Add steamed broccoli or a tossed salad for a satisfying family meal. A couple of days ago, we talked about making my mother's braised pork belly in soy sauce, or tau yew bak (in Hokkien)—one of the many family recipes that my mother excelled in.. Her tau yew bak was legendary; the pork belly was always tender, juicy, and they are steeped in an intensely flavorful soy sauce. The taste was complex, sophisticated, addictive, and.
Instructions to make Braised Pork & Sauerkraut:
- Place sauerkraut in medium sized pot; add the chopped pear, onion, seasonings, and wine. Bring to a slight boil, reduce heat to low-medium, and cook for 30 minutes slightly covered.
- Prepare the pork (trim any fat) and cover the meat with dry rub seasonings and place in the refrigerator for 1 hour (covered).
- Heat up an outdoor grill (best) or a large frying pan with oil, and sear the meat on all sides on medium-high heat, for about 4 minutes a side. [This will seal in the juices of the meat while slow-cooking later in the oven]
- Heat oven to 325˚ F.
- Transfer the meat to a large pot / pan with lid (oven proof) and place the sauerkraut around all the sides of the meat. Place the rosemary on top of the meat, cover, and place in the oven to cook for 2 hours.
- Remove the pan lid and continue to cook for 40 minutes. This will produce a golden color atop of the kraut and will begin to solidify all the juices.
- When done cooking, remove the meat from the pan. Drain off the pan liquid. Shred the pork, add the pieces back to the pan with kraut, and lightly mix.
- Serve with mashed potatoes and cover all ingredients (lightly) with gravy.
There are nine basic steps to braising pork: Season the main ingredient with salt and pepper; Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven Return pork to pan and add remaining ingredients. Serve with a starch and vegetables. In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides. Braised Pork is a major debut."―John Freeman, author of Dictionary of the Undoing–This text refers to an alternate kindle_edition edition. About the Author An Yu was born and raised in Beijing, and left at the age of eighteen to study in New York at NYU.
So that’s going to wrap it up for this special food braised pork & sauerkraut recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
