Beer-Braised Pork Belly with Sauerkraut, Apple-Ginger Salad, and Ginger Jus

Name: Beer-Braised Pork Belly with Sauerkraut, Apple-Ginger Salad, and Ginger Jus
Yield: Serves 8
Cuisine: French
Ingredients: ½ teaspoon sweet soy sauce; 5 sprigs thyme; 3 cups (750 ml) reserved braising liquid from the pork belly; 1 cup (132 g) salt; 1 teaspoon juniper berries; 1 cup (200 g) sugar; 1½ teaspoons minced shallot; ½ cup (125 ml) balsamic vinegar; 2 tablespoons lemon juice; Slurry (2 tablespoons cornstarch mixed with 2 tablespoons water), as needed; Salt and freshly ground black pepper; 1 (2-inch/5-cm) piece of ginger, peeled and cut in fine julienne; 6 tablespoons (90 ml) olive oil; 1 Granny Smith apple, seeded and julienned; 1 cup (40 g) loosely packed tatsoi; 1 tablespoon butter; 3 quarts/liters dark beer; 3 cups (750 ml) Chicken Jus; 3 tablespoons butter; 3 cups (700 g) sauerkraut; Salt; 2 teaspoons honey; Grapeseed oil, for sautéing; 3 teaspoons peeled, minced ginger; 2 teaspoons black peppercorns; 4 sprigs thyme; 2 bay leaves; ½ teaspoon red pepper flakes; 1 Granny Smith apple, cut into 8 slices, seeds removed; 1 teaspoon coriander seeds

Preparation info

Serves
8

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

Pork belly with sauerkraut is practically a national dish in Alsace, and this is the upscale Alsace-Comes-to-New-York version: crispy skinned pork belly, enlivened with a ginger glaze, served on a bed of sauerkraut, and topped with a tangy, tart apple-ginger salad dressed with a lemon vinaigrette.

Ingredients

For the Brined Pork Belly

1 cup (200 g) sugar
1 cup (132

Americas
Europe
France
United States
New York City
Alsace
Stew
Main course
Mediterranean

Method

Combine all the ingredients except the pork belly in a stockpot with 2 quarts/liters water, bring it to a boil, and stir until the sugar and salt have dissolved. Allow it to cool to room temperature, then refrigerate it until chilled. In a nonreactive containe