315 N. LaSalle Street
October Roast of the Month - Roast Pork Shoulder, Root Veggies, Sauerkraut
Roast Pork Brine and Sauerkraut
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
2 heads garlic split
3 bay leafs
1 small bunch thyme
6 juniper berries
1 Tbs coriander seed
2 Tbs cracked black pepper
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.
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
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.