Dive into the heart of French cuisine with the irresistible Alsace Choucroute Garnie Braised Pork Meat Pot! This hearty dish is a celebration of flavors that transports you straight to the charming streets of Alsace. Picture tender chunks of pork shoulder and smoky sausage nestled among tangy sauerkraut, all simmered to perfection in a savory broth. Whether you're hosting a dinner party or craving a comforting meal, this recipe promises to impress your guests and satisfy your taste buds. Ready to uncover the secrets to this culinary delight? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 2 lbs sauerkraut, rinsed and drained
- 1 lb pork shoulder, cut into chunks
- 1 lb smoked sausage, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- Prepare all ingredients by rinsing the sauerkraut thoroughly and draining excess liquid. Cut the pork shoulder into uniform chunks and slice the smoked sausage into rounds.
- In a large, heavy-bottomed Dutch oven or casserole dish, heat a small amount of oil over medium-high heat. Season the pork shoulder chunks with salt and pepper, then brown them on all sides until they develop a deep golden crust, about 5-7 minutes.
- Remove the browned pork and set aside. In the same pot, sauté the sliced onions until they become translucent and slightly caramelized, approximately 4-5 minutes.
- Add minced garlic and caraway seeds to the onions, stirring quickly to prevent burning and release their aromatic flavors, about 30 seconds.
- Deglaze the pot with dry white wine, scraping up any browned bits from the bottom of the pan to incorporate those rich flavors into the sauce.
- Add the chicken broth, browned pork chunks, and rinsed sauerkraut to the pot. Gently mix all ingredients to ensure even distribution.
- Arrange the sliced smoked sausage on top of the sauerkraut and meat mixture. Cover the pot with a tight-fitting lid.
- Reduce heat to low and simmer the choucroute slowly for approximately
- 5 to 2 hours, or until the pork is extremely tender and can be easily pulled apart with a fork.
- Occasionally check the liquid levels during cooking, adding a bit more broth if the mixture appears too dry. The final dish should be moist but not soupy.
- Taste and adjust seasoning with additional salt and pepper as needed. The dish should have a balanced flavor between the tangy sauerkraut, rich meats, and aromatic spices.
- Serve hot directly from the cooking pot, ensuring each portion includes a variety of meats and sauerkraut. Traditionally, this dish is accompanied by boiled potatoes or crusty bread.
Tips
- Choose Quality Ingredients: Opt for high-quality pork shoulder and smoked sausage for the best flavor. Fresh sauerkraut can also elevate the dish.
- Don’t Rush the Browning: Take your time to brown the pork shoulder well. This step adds depth and richness to the overall flavor.
- Adjust the Liquid: Keep an eye on the cooking liquid. If it gets too dry, add a splash more chicken broth to maintain moisture without making it soupy.
- Season Gradually: Taste as you go! Adjust the seasoning towards the end of cooking to ensure the dish has a balanced flavor.
- Serve with Sides: Pair your choucroute with boiled potatoes or crusty bread to soak up the delicious juices, making for a truly satisfying meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 110mg
