Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Chouchroute Pork & Sauerkraut

This recipe is from Episode 5 of Secret Meat Business

Measurement Conversion Calculator

To make the ham stock, place the ham hock in to a large pot and add the bay leaves, the fennel seeds & juniper berries.
Add the chopped vegetables, enough cold water to cover the ham hock.
Place the pot on the stove and bring to the boil
Simmer gently for 2 hours, top up the water if the level falls below the hock.
In a separate large baking dish or oven proof pot and add a layer of sauerkraut to the base of the dish, add the grated apples & pork belly, sausages.
Lay the pancetta over the top & then add a layer of sauerkraut over the top.
Top with the bay leaves, Juniper berries, & fennel seeds.
Remove the ham hock from the stock and cut four small piece and place over the sauerkraut, add the stock & white wine.
Then add the butter & cover.
Place the baking dish in the oven, covered with a tight fitting lid & cook at 175C for 1 to 1 ½ hours.
Serve with lashings of French mustard

No Rating

alias247 11 months ago

WRONG PICTURE FOR THIS RECIPE...PICTURE RELATES TO "Mole Poblano"

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: