- serves 4
This tasty pork dish from Ricardo is the perfect comfort food on a cold day.
3 cup sauerkraut, rinsed and drained
3 carrots, peeled, cut in half and julienned
1 bone-in pork shoulder roast (1.8 kg/4 lb), skin removed
2 Tbsp butter
1 Tbsp olive oil
1 large onion, chopped
½ tsp ground cumin
2 cup white wine (Riesling or similar)
1 bay leaf
3 cup small red-skinned new potatoes, halved
Salt and pepper
1. In a bowl, combine the sauerkraut and carrots. Set aside. In a Dutch oven over medium heat, brown the roast on all sides in the butter and oil. Season with salt and pepper. Transfer to a plate. In the same Dutch oven, brown the onion with the cumin. Deglaze with the wine and bring to a boil. Add the sauerkraut mixture, the roast and the bay leaf. Cover, reduce the heat and simmer gently for 90 minutes. Turn the meat and add the potatoes, pushing them into the cooking juices. Cover and continue cooking until the meat is fork tender, about 2 hours. Discard the bay leaf and adjust the seasoning. Serve with Savoury Baked Apples (see recipe).
2. Variation: Add Toulouse or kielbasa sausage when you add the potatoes.