Lunchbreak: Roast pork and sauerkraut

Chef John Hogan

River Roast
315 N. LaSalle Street
Chicago
(312) 822-0100
riverroastchicago.com

October Roast of the Month - Roast Pork Shoulder, Root Veggies, Sauerkraut

Roast Pork Brine and Sauerkraut

Sauerkraut

Ingredients:
3 lb. sauerkraut (rinsed in several change of water)
2 smoked ham hocks
2 4 oz. chunks of slab bacon
1 onion (sliced thinly)
4 Tbs Rendered duck or bacon fat

Sachet

Ingredients:
2 heads garlic split
3 bay leafs
1 small bunch thyme
6 juniper berries
1 Tbs coriander seed
2 Tbs cracked black pepper
3 cloves,
wrap in cheese cloth and tie with string.

1 bottle of Alsatian Riesling

Place fat, bacon and ham hocks in Dutch oven over medium heat, add onions and sachet. Saute for 5-6 minutes (do not brown). Add kraut, season with salt and pepper mix well. Pour in wine and cook for about 8-10 minutes. Cover and cook at 350 degrees until meat is tender, recheck seasoning.

Brine:

2 Cups Cider Vinegar

1 Quart Water

.25 Cups Light Brown Sugar

2 Cinnamon Sticks

2 Whole Cloves

2 Whole Allspice

2 Juniper Berries

Cracked Pepper, Thyme, Bay Leaves to Taste

6 tbl Kosher Salt

5 lbs Pork Chop

Method:

Add all ingredients into 4 qt sauce pot, bring to a boil, and dissolve sugar and salt. Cool liquid down. This can be done the day before.

Add cooled pork to brine for four hours. Remove from brine and dry off with paper towels. Season with salt and pepper.

In a medium/high heat, sear pork in oil on all sides.