Pork and Sauerkraut in Your Wood-Fired Brick Oven

According to the Pennsylvania Dutch tradition, a dish of pork and sauerkraut is a necessity on New Year’s Day. It is said to bring good fortune over the coming winter months. According to Diane Stoneback of The Morning Call, the reason for the tradition is that pigs root forward, which is the direction we all want to move in the new year. Here is a delicious recipe for your pork and sauerkraut cravings any time of year.

 

What you need

  • 1 1ablespoon of vegetable oil
  • 1 pound of boneless pork loin, shredded or cubed
  • 1 16-ounce can of sauerkraut with juice
  • ½ cup of brown sugar
  • 1 tablespoon of sea salt
  • 1 tablespoon of fresh ground black pepper
  • 2 teaspoons of lemon juice
  • 1 teaspoon powdered ginger
  • 1 apple cored and chopped
  • 1 peach, peeled, pitted, and sliced

Which Apples should I use?

In this dish, we suggest using a sweeter apple to compliment the pears and provide contrast to the sauerkraut. These would be Honeycrisp, Braeburn, Golden Delicious, Cortland, Northern Spy, or Gala apples. If you would like to add a touch of tartness you may want to try a Rome Beauty, Winesap, or Melrose.

Directions

  1. Preheat brick oven to 400 to 450 degrees. Once it gets close, put a skillet in there to start warming up.
  2. In a bowl mix 1 tablespoon of brown sugar, salt, pepper, and ginger.
  3. In a separate bowl, combine peaches, apples, lemon juice, sauerkraut, and the remaining brown sugar.
  4. Coat the pork loin in the seasoning blend from step 2. You do not need to cover each piece entirely, but make sure there’s some spice on each piece.
  5. Add oil to the pan.
  6. Once the oil is hot, place the pork loin in the pan, searing and browning it thoroughly.
  7. Add the apple and peach mixture to the pan.
  8. Reduce heat, cover and let simmer for approximately one hour. Open the over door occasionally to let out heat if necessary.
  9. Once cooking is complete, let rest for three to five minutes.
  10. ENJOY!

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