A slightly modified version of the classic French dish, Pork belly, pork shoulder, spicy pork meatballs, sauerkraut, and potatoes slowly braised in white wine and chicken stock.
In a large mixing bowl combine the ground pork, egg, garlic, crushed red pepper, and 1/2 tsp salt. Form the pork mixture into balls roughly the size of a golf ball (about 1 1/2 inches in diameter) and set aside.
Cut the pork shoulder into 1-inch pieces then pat dry and generously season all over with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the pork shoulder until well browned on all sides, about 8 minutes total. Transfer the seared pork shoulder to a plate and set aside leaving any oil in the dutch oven.
Keep the dutch oven over medium-high heat and add the meatballs. Cook the meatballs, turning occasionally, until well browned all over, about 8 minutes (the meatballs dont have to be cooked through, theyll be cooked again later}. Transfer the meatballs to a plate and allow to cool. When meatballs are cool cover them and refrigerate for later
Keep the dutch oven over medium-high heat and add the diced pork belly, sliced onion, and 1/2 tsp salt. Cook, stirring occasionally, until onions are softened, about 6 minutes.
Stir in the sauerkraut, bay leaves, caraway seeds, chicken stock, white wine, and the seared pork shoulder then bring to a boil.
Place a tight fitting lid on the dutch oven and reduce the heat to medium-low. Simmer, stirring occasionally, for 2 hours or until the pork shoulder is tender.
Take the lid off the dutch oven and stir in 2 cups of water. Using a wooden spoon scrape the bottom of the dutch oven to release any stuck on bits. Add the potatoes and meatballs and bring to a boil over medium-high heat. Place the lid back on the dutch oven and reduce the heat to medium-low. Cook, covered, until potatoes are tender, about 40 minutes.
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