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Pork and Sauerkraut - Traditional New Year
Wuff's family has a traditional New Year's day meal: Pork and Sauerkraut with mashed potatoes. When dad remarried, mom's traditional Black-Eyed Peas got added for luck in the new year. So this "new" family tradition featured Pennsylvania Dutch/Germanic roots along with those Southern "hills" heritage.
Vrghr has been cooking this on New Year's Day every year since then. You're looking at literally over a century of fond feasting history in that photo! *grins*
Vrghr has to admit this wasn't one of his favorite dishes as a cub. That sour kraut flavor just got all over the pork. And there was no gravy for the potatoes. Wuff's juvenile pallet just wasn't ready for this mix.
But with time and maturity, Vrghr came to love this combination of flavors, textures, and aromas. Rich, fatty pork contrasted with the tart, sharp sauerkraut, savory buttery potatoes contrasted with the light, fluffy, sweeter dumplings. And the black-eyed peas hit a note all of their own. YUM! The slow roasting means the house smells of cooking goodness for hours before you get to eat, building anticipation. *sighs* Heavenly!
The photo shows the "Full Monty" of this meal, with all the stars in place. The recipe below gives the pork and sauerkraut part. Others will provide the dumplings and the black-eyed peas. The potatoes were already featured during wuffys Christmas offerings, and you can find that recipe here: http://www.furaffinity.net/view/15119073/
Traditional New Year's Day Pork and Sauerkraut (with dumplings)
Ingredients
4-6 lb Pork Shoulder Roast
4-6 lb Pork Spare Ribs
4-5 lbs Sauerkraut (4-5 ea 1 lb jars or bags)
2/3 C Port Wine
1/2 C Wine (red or white)
2-3 Tbs Oil
2-3 Tbs Brown Sugar
2 Tbs Montreal (Canadian) Grill seasoning
1 tsp Caraway Seeds
1 Granny Smith Apple, pealed, cored, and diced (Optional)
Directions:
Not all sauerkraut is created equal. Some is much saltier, has more vinegar, is fermented instead of pickled, or has additional spices.
Choosing a variety you enjoy is crucial to this dish, since so much of the flavor comes from the sauerkraut. Generally, the refrigerated types are crisper and less salty.
Prep the Sauerkraut:
Drain all but one of the containers of sauerkraut. Reserve the liquid from the last one to add to the pot.
This step is important - you want to rinse off the excess salt, but not rinse so much as to remove all the flavor: Gently rinse and drain the sauerkraut from all but the last container (with the liquid intact). Err on the side of "too little". Taste, and if necessary, rinse some more.
Drain rinsed sauerkraut in colander, squeezing out excess rinse water.
Prepare the pork:
Slice the ribs into 3-4 rib sections. Place around the edge of the roasting pan.
In a large, heavy skillet, add oil and heat until very hot. Sear the pork roast on all sides until browned slightly
Place the pork, fat side up, in the center of the roasting pan. Season all sides with the Montreal (Canadian) Seasoning mix, patting slightly to make sure it adheres
Lean the pork ribs up against the sides of the roast.
Add the wine (red or white) to the skillet and de-glaze, scraping up all the seared bits. Pour the pan juices into the roasting pan
Slow Roast the Pork:
Preheat oven to 275-300 degrees
If using the Apple, mix the diced apple into the rinsed sauerkraut after rinsing the sauerkraut
Pour the drained and undrained sauerkraut over the pork. Make sure to put a little in between the ribs and the roast. You want the sauerkraut to be in contact with all sides and top of the pork. It should be completely buried
Sprinkle the brown sugar and caraway seeds over the sauerkraut. Mix in a bit with a fork
Pour the Port Wine into the roasting pan over the sauerkraut
Insert an oven-proof meat thermometer into the roast so that it measures temperature in the middle, but doesn't touch any bones
Cover the roasting pan with lid, or with heavy tinfoil
Place roasting pan in center of preheated oven
Slow roast until thermometer reads 145 (carry-over cooking will raise it another 8-10 degrees)
Remove from oven and remove pork roast from sauerkraut. Cover tightly with heavy foil.
Remove the ribs and wrap in foil.
Allow to rest while making the dumplings (see separate recipe), or for 10-20 minutes otherwise
Make the Dumplings:
If making dumplings, remove the pork from the sauerkraut (see above), spread out and level the 'kraut and drop the dumplings on top.
Cover and return to oven. Raise oven temperature (do not preheat) about 25 degrees to get the 'kraut simmering good on the bottom, and cook according to preferred Dumpling recipe
Vrghr's "Best Dumplings Recipe" can be found here: http://www.furaffinity.net/view/15399751/
Vrghr has been cooking this on New Year's Day every year since then. You're looking at literally over a century of fond feasting history in that photo! *grins*
Vrghr has to admit this wasn't one of his favorite dishes as a cub. That sour kraut flavor just got all over the pork. And there was no gravy for the potatoes. Wuff's juvenile pallet just wasn't ready for this mix.
But with time and maturity, Vrghr came to love this combination of flavors, textures, and aromas. Rich, fatty pork contrasted with the tart, sharp sauerkraut, savory buttery potatoes contrasted with the light, fluffy, sweeter dumplings. And the black-eyed peas hit a note all of their own. YUM! The slow roasting means the house smells of cooking goodness for hours before you get to eat, building anticipation. *sighs* Heavenly!
The photo shows the "Full Monty" of this meal, with all the stars in place. The recipe below gives the pork and sauerkraut part. Others will provide the dumplings and the black-eyed peas. The potatoes were already featured during wuffys Christmas offerings, and you can find that recipe here: http://www.furaffinity.net/view/15119073/
Traditional New Year's Day Pork and Sauerkraut (with dumplings)
Ingredients
4-6 lb Pork Shoulder Roast
4-6 lb Pork Spare Ribs
4-5 lbs Sauerkraut (4-5 ea 1 lb jars or bags)
2/3 C Port Wine
1/2 C Wine (red or white)
2-3 Tbs Oil
2-3 Tbs Brown Sugar
2 Tbs Montreal (Canadian) Grill seasoning
1 tsp Caraway Seeds
1 Granny Smith Apple, pealed, cored, and diced (Optional)
Directions:
Not all sauerkraut is created equal. Some is much saltier, has more vinegar, is fermented instead of pickled, or has additional spices.
Choosing a variety you enjoy is crucial to this dish, since so much of the flavor comes from the sauerkraut. Generally, the refrigerated types are crisper and less salty.
Prep the Sauerkraut:
Drain all but one of the containers of sauerkraut. Reserve the liquid from the last one to add to the pot.
This step is important - you want to rinse off the excess salt, but not rinse so much as to remove all the flavor: Gently rinse and drain the sauerkraut from all but the last container (with the liquid intact). Err on the side of "too little". Taste, and if necessary, rinse some more.
Drain rinsed sauerkraut in colander, squeezing out excess rinse water.
Prepare the pork:
Slice the ribs into 3-4 rib sections. Place around the edge of the roasting pan.
In a large, heavy skillet, add oil and heat until very hot. Sear the pork roast on all sides until browned slightly
Place the pork, fat side up, in the center of the roasting pan. Season all sides with the Montreal (Canadian) Seasoning mix, patting slightly to make sure it adheres
Lean the pork ribs up against the sides of the roast.
Add the wine (red or white) to the skillet and de-glaze, scraping up all the seared bits. Pour the pan juices into the roasting pan
Slow Roast the Pork:
Preheat oven to 275-300 degrees
If using the Apple, mix the diced apple into the rinsed sauerkraut after rinsing the sauerkraut
Pour the drained and undrained sauerkraut over the pork. Make sure to put a little in between the ribs and the roast. You want the sauerkraut to be in contact with all sides and top of the pork. It should be completely buried
Sprinkle the brown sugar and caraway seeds over the sauerkraut. Mix in a bit with a fork
Pour the Port Wine into the roasting pan over the sauerkraut
Insert an oven-proof meat thermometer into the roast so that it measures temperature in the middle, but doesn't touch any bones
Cover the roasting pan with lid, or with heavy tinfoil
Place roasting pan in center of preheated oven
Slow roast until thermometer reads 145 (carry-over cooking will raise it another 8-10 degrees)
Remove from oven and remove pork roast from sauerkraut. Cover tightly with heavy foil.
Remove the ribs and wrap in foil.
Allow to rest while making the dumplings (see separate recipe), or for 10-20 minutes otherwise
Make the Dumplings:
If making dumplings, remove the pork from the sauerkraut (see above), spread out and level the 'kraut and drop the dumplings on top.
Cover and return to oven. Raise oven temperature (do not preheat) about 25 degrees to get the 'kraut simmering good on the bottom, and cook according to preferred Dumpling recipe
Vrghr's "Best Dumplings Recipe" can be found here: http://www.furaffinity.net/view/15399751/
Category Resources / Tutorials
Species Unspecified / Any
Size 1195 x 745px
File Size 133.4 kB
Wow, Vrghr. What do you submit to FACCC that doesn't sound stunning?
On the same note of pork & saurkraut, I made a stew just before Christmas with ham hock and saurkraut, which also had granny smith apples in it. I thought it was a little crazy, the apples, but wow it was good. I used roasting potatoes there, too. Are those generally normal things to put together in a German recipe? I had no idea. My mouth is watering now, thinking about saurkraut, pork, and apples. Mmm.
And your ramen recipe you'd given me some time ago (if you remember) is really good! I got to try it when we were short on food money for a while. My aunt also had a recipe that leans more towards a sort of fried noodles using ramen noodles and I was wondering if you would like the recipe. It gives ramen a whole new flavour of it's own and it's very simple & quick to make.
On the same note of pork & saurkraut, I made a stew just before Christmas with ham hock and saurkraut, which also had granny smith apples in it. I thought it was a little crazy, the apples, but wow it was good. I used roasting potatoes there, too. Are those generally normal things to put together in a German recipe? I had no idea. My mouth is watering now, thinking about saurkraut, pork, and apples. Mmm.
And your ramen recipe you'd given me some time ago (if you remember) is really good! I got to try it when we were short on food money for a while. My aunt also had a recipe that leans more towards a sort of fried noodles using ramen noodles and I was wondering if you would like the recipe. It gives ramen a whole new flavour of it's own and it's very simple & quick to make.
Aw, such a kind complement! *hugs*
Yup! Mixing Sauerkraut and apples with pork or 'wurst and potatoes is not uncommon for Pennsylvania Dutch cooking, and that is very closely related to German dishes. It's not one of those flavor combinations that sounds "right", but the combination is wonderful! It's definitely not a "subtle" dish! Bold flavors for the win!
And the aroma as it cooks! YUM! Its a dish you can enjoy in anticipation for hours before you actually get to eat it. And they say hunger/anticipation is the best sauce. *grins*
Ah, the Ramen recipe! Yup yup! Vrghr remembers that! So very happy it worked out well for you!
And yes, wuffy would LOVE to see the recipe from you aunt! Simple, Quick and Tasty: no way to have too many ideas like those in wuff's life!
PS: From one white wolfy to another - Nice Icon!!
Yup! Mixing Sauerkraut and apples with pork or 'wurst and potatoes is not uncommon for Pennsylvania Dutch cooking, and that is very closely related to German dishes. It's not one of those flavor combinations that sounds "right", but the combination is wonderful! It's definitely not a "subtle" dish! Bold flavors for the win!
And the aroma as it cooks! YUM! Its a dish you can enjoy in anticipation for hours before you actually get to eat it. And they say hunger/anticipation is the best sauce. *grins*
Ah, the Ramen recipe! Yup yup! Vrghr remembers that! So very happy it worked out well for you!
And yes, wuffy would LOVE to see the recipe from you aunt! Simple, Quick and Tasty: no way to have too many ideas like those in wuff's life!
PS: From one white wolfy to another - Nice Icon!!
You put about 1 cup of water per ramen block, boil that in a frying pan, add the ramen block, cook it down until there's a small amount of water left, and then you add about a tablespoon of oil, the seasoning packet and then some shredded cabbage. You then fry it until the cabbage is done :3 Tastes nice with a wee bit of soy sauce. The best packet flavours to use is chicken and oriental.
Thank you! It's from the Studio Ghibli movie "Princess Mononoke." That movie is a masterpiece.
Thank you! It's from the Studio Ghibli movie "Princess Mononoke." That movie is a masterpiece.
Vrghr agrees on the movie opinion! Loved it!
That sounds like a lovely, quick, and tasty Ramen solution! Wuff has also tossed a bit of frozen mixed veggies in his, when there was no cabbage. Works nicely too! Also a great way to make a full meal out of a bit of leftover beef, chicken, pork, etc., when there isn't quite enough to make a good serving of the leftovers. Then you can just use the ramen that matches the protein; chicken for chicken, beef for beef, etc. and chop up the meat, adding it to the noodles at the frying point.
That sounds like a lovely, quick, and tasty Ramen solution! Wuff has also tossed a bit of frozen mixed veggies in his, when there was no cabbage. Works nicely too! Also a great way to make a full meal out of a bit of leftover beef, chicken, pork, etc., when there isn't quite enough to make a good serving of the leftovers. Then you can just use the ramen that matches the protein; chicken for chicken, beef for beef, etc. and chop up the meat, adding it to the noodles at the frying point.
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