Pressure Cooker Pork and Sauerkraut
It’s New Year’s – time for Pork and Sauerkraut.
I’m an American mutt, with German and French in my family tree. Maybe that explains why pork and sauerkraut is a favorite of mine. It pulls my whole family history together. 1
Choucroute Garnie is the traditional dish of Alsace, the section of France that sticks into Germany. Alsace switched back and forth between Germany and France during the wars between the 13th century and 20th century. When the Germans won the war, the border was the Vosges mountains to the west of Alsace; when the French won the war, the border was the Rhine river to the east. Alsatian cuisine represents that blend – it is a lot heavier on the sauerkraut than the rest of France.
Now, the full-on version of Choucroute Garnie is delicious, and worth all the work. Sometimes I need a sauerkraut fix, though, so here is my short-cut version, using the pressure cooker. (No pressure cooker? No worries. See the Notes section for stove top directions.)
Recipe: Pressure Cooker Pork and Sauerkraut
Adapted From: Lorna Sass Pressure Perfect
- 6 quart or larger pressure cooker (larger is better – this recipe barely fit into my 6 quart Instant Pot Electric PC)
- No pressure cooker? No problem. Use a large dutch oven, and follow the instructions through step 3. Then, instead of pressure cooking in step 4, cover the pot and put it in a 350°F oven for 1 1/2 to 2 hours, until the pork ribs are tender. Continue with Mix and Serve in step 5.
- Boiled white potatoes: Peel 2 pounds of red-skin potatoes and cut into 2 inch pieces. Put in a medium pot, cover with water, and add 2 tablespoons kosher salt. Bring the water to a boil over high heat, reduce the heat to a simmer, and simmer for 10 minutes, or until the potatoes are cooked through. Drain the potatoes, toss with melted butter, sprinkle with some parsley, and serve.
What do you think? Questions? Other ideas? Leave them in the comments section below.
Click here for my other pressure cooker recipes.
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Which is odd, because I didn’t have pork and sauerkraut until I spent New Year’s Day with my wife’s family. But that’s a different story.↩