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Choucroute

Servings:
Serves 8-10 Servings
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Ingredients

For the confit pork belly:
  • 1 baby pig belly
  • 1 sprig sage
  • 1 sprig bay leaves
  • 2 sprig thyme
  • 1 sprig savory
  • 1 sprig oregano
  • 6 clove garlic, chopped
  • 3 clove shallots, chopped
  • 1 tablespoon white peppercorns
  • 1 cup coarse sea salt
  • 2 quart duck fat
For the choucroute:
  • 1 baby pig belly
  • 1 sprig sage
  • 1 sprig bay leaves
  • 2 sprig thyme
  • 1 sprig savory
  • 1 sprig oregano
  • 6 clove garlic, chopped
  • 3 clove shallots, chopped
  • 1 tablespoon white peppercorns
  • 1 cup coarse sea salt
  • 2 quart duck fat
  • 3 tablespoon duck fat or butter
  • 1 pound good-quality sauerkraut
  • 1 pound spanish onion, thinly sliced
  • 1/2 pound carrot, thinly sliced
  • 2 clove garlic
  • 1/2 cup reisling
  • 3 cup chicken stock
  • 1/2 pound smoked bacon, cut into large chunks
  • 1 pound bouquet garni (2 sprigs thyme, 1 bay leaf, stems from 4 sprigs parsley tied together with butcher
  • 1 pound sachet d

Preparation

Baking Directions:

To prepare the confit pork belly:The day before: Coat the belly with the sage, bay leaves, thyme, savory, oregano, garlic, shallots, peppercorns and salt.

Wrap tightly with plastic wrap and rest overnight.

The next day:Preheat oven to 250 degrees F.

Heat the duck fat to 225 degrees F in a pan large enough to hold the pork belly.

Scrape all the seasonings off the pork belly and rinse under cold water to remove any excess salt.

Pat dry, add to the duck fat and transfer to the oven.

Bake until very tender, about 2-3 hours.

Remove the pan from the oven and let cool.

When chilled, carefully remove the belly from the fat and cut into 1/2-inch sections along each rib.

When ready to serve, deep-fry the confit ribs until golden brown and crispy.

Arrange around the choucroute.

To prepare the choucroute:In a large, heavy-bottomed pot over medium heat, heat the duck fat.

Add the sliced onion, carrot and garlic cloves.

Cook, stirring for about 5 minutes, or until soft.

Add the Riesling, chicken stock, bacon, bouquet garni and sachet d'epices.

Bring to a simmer, add sauerkraut and mix well.

Simmer for 30 minutes; serve hot.

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