Choucroute 'Porkette' Recipe (2024)

Ingredients

Yield:Serves 8

• 64ounces sauerkraut (about 8 cups drained)
• 4tablespoons duck fat or unsalted butter
• ¾pound double-smoked bacon, cut into ¾-inch-long pieces
• 8cloves garlic, smashed
• 1cup thinly sliced sweet onion
• 2sprigs fresh thyme
• 6juniper berries
• 2small bay leaves
• 1teaspoon caraway seeds
• 4whole cloves
• Salt and freshly ground pepper
• 2cups riesling or dry white wine
• 3cups chicken stock
• 3pounds Porkette
• ½cup chopped flat-leaf parsley
• Crusty bread, for serving
• Dijon mustard, for serving

Preparation

1. Step

   1

   Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside.

2. Step

   2

   In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside.

3. Step

   3

   Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1½ hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water.

4. Step

   4

   Slice the Porkette into ¼ -inch slices and place over spoonfuls of the choucroute and bacon. Sprinkle with parsley. Serve with crusty bread and mustard.

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