Ingredients
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1 tablespoon Canola Oil
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1 bone-in Pork
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½ cup Chicken broth
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4 pounds Sauerkraut
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6 medium red Potatoes
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4 Carrots
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2 Onion
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2 tablespoons Caraway Seeds
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Freshly ground Black Pepper
Directions
Schweineschlegel mit Kartoffel, Karotte, Zwiebel, und Sauerkraut was thought to bring good luck when eaten on New Year’s Day. But the family who owned a pig was guaranteed to eat well throughout the upcoming winter, so maybe the luck was already there. In any case, this is an incredibly simple, incredibly delicious dish as long as the sauerkraut is of high quality. Choose bottled or bagged sauerkraut from the refrigerated section of the grocery store and skip the canned stuff. Also, don’t overcook the pork. Today’s lean pork is best roasted until it is medium, not well done. Applesauce is a traditional accompaniment.
Steps
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1
Done
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Preheat the oven to 325˚F. |
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2
Done
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Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 15 minutes. Remove the pork and place in a large roasting pan. Add the broth to the skillet and deglaze, scraping up any browned bits. Remove from the heat. |
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3
Done
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Mix together the sauerkraut, potatoes, carrots, onions, and caraway seeds. Arrange the sauerkraut mixture around the roast. Pour in the broth. Season generously with pepper. Tightly cover the pan with aluminum foil. |
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4
Done
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Roast for 60 to 90 minutes, until the roast registers 145–150˚F on an instant-read thermometer. |
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5
Done
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Remove the meat to a warm platter and let rest for 15 minutes. Keep the vegetables warm, or return to the oven if the potatoes are not tender. |
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6
Done
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Carve the meat and serve with the vegetables. |
