2910 Carré de Porc à la Choucroute

Roast Best End of Pork with Sauerkraut

Method

Roast the best end of pork but only three-quarters cook it then place in an Etuve to finish cooking slowly. If an Etuve is not available complete the cooking in a slow oven.

Prepare a garnish of braised sauerkraut and during the last hour of its cooking, frequently sprinkle with fat from the roasting pork.

When ready, arrange the pork on a suitable dish; drain off the excess fat from the sauerkraut and arrange the sauerkraut around the pork.

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