Chouchroute Pork & Sauerkraut
Recipe by Adrian Richardson from Secret Meat Business
This recipe is from Episode 5 of Secret Meat Business
Ingredients
Stock
- 1 Ham hock
- 1 clove garlic
- 1 stalk celery, sliced
- 1 carrot, sliced
- 1 brown onion, sliced
Choucroute
- 3 apples, grated
- 2 smoked sausages
- 4 pork sausages
- 1 cup white wine
- 3 cups ham stock
- 100 gms butter
- 200 gms pancetta, sliced
- 300 gms pork belly
- 1 kg sauerkraut
- 2 bay leaves
- 1 tablespoons fennel seeds
- 1 teaspoon Juniper berries
Method
- 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
