Pork and Sauerkraut
Allspice and juniper berries are the perfect accents for Canadian bacon. Look for juniper berries with the spices in your grocery store.
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Servings:
Makes 4 to 6 servings.
Ingredients
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1 32-ounce jar or two 16-ounce cans sauerkraut
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1 tablespoon cooking oil
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1 medium onion, chopped (1/2 cup)
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1 large peeled potato, coarsely shredded (about 1-1/4 cups)
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1 tablespoon sugar
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1-1/2 teaspoons caraway seed
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2-1/2 cups water
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2 teaspoons juniper berries
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1 teaspoon whole peppercorns
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1/2 teaspoon whole allspice
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2 bay leaves
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1 1-pound piece Canadian-style bacon or smoked, boneless pork shoulder roll
Directions
1.
Drain sauerkraut. Heat oil in a large Dutch oven or large pot. Add onion; cook and stir until onion is tender. Add sauerkraut, potato, sugar, caraway seed, and water. Mix thoroughly.
2.
Tie juniper berries, peppercorns, allspice, and bay leaves in a square of 100-percent-cotton cheesecloth; tuck bag under sauerkraut. Place meat atop sauerkraut mixture.
3.
Bring the mixture to boiling; reduce heat. Cover and simmer for 45 minutes. Uncover and boil gently for 15 minutes or until most of liquid is evaporated. Remove seasoning bag. Remove meat and cut into 1/4-inch-thick slices. Transfer sauerkraut to a large platter and arrange sliced meat on top. Makes 4 to 6 servings.
Nutrition information
Calories 276, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 41 mg, Sodium 2610 mg, Carbohydrate 27 g, Fiber 7 g, Protein 21 g. Daily Values: Vitamin C 89%, Iron 29%.
Percent Daily Values are based on a 2,000 calorie diet
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