Microwaved Choucroute Alsacienne
serves 4
This warming traditional one-pot Alsatian meal of pork, sauerkraut and potatoes can be made in either the microwave or on the stovetop.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 strips bacon, quartered
1 medium onion, sliced
8 small red-skin potatoes, scrubbed and quartered
1 bay leaf
4 juniper berries, crushed
1 pinch ground clove
1 teaspoon ground ginger
1 teaspoon ground coriander
3 cloves garlic, coarsely chopped
1 pound sauerkraut, drained and rinsed thoroughly
1 (12-ounce) bottle beer
1 pound cooked pork tenderloin
2 knockwurst or frankfurters, sliced 3/4-inch thick (optional)
1/3 cup spicy brown mustard
prep: 10 minutes
total: 35 minutes
3-quart microwave-safe casserole or large, deep skillet
wax paper
plastic wrap
1. Scatter the bacon pieces in a 3-quart microwave-safe casserole. Cover with a sheet of wax paper and microwave at full power for 3 minutes. Remove the paper, add the onion and potatoes, and microwave at full power for 8 minutes more. Add the bay leaf, juniper berries, ground clove, ginger, coriander, pepper, garlic, sauerkraut and half the bottle of beer (about 3/4 cup). Mix, cover with wax paper, and microwave at full power for 6 minutes.
2. Carve the reserved pork into 8 slices. Remove the wax paper, and arrange the pork over the sauerkraut. Scatter the knockwurst or frankfurters, if using, over all. Cover with plastic wrap or a lid, and microwave at full power for 4 minutes. Uncover and serve with the mustard on the side.
To make the choucroute on the stovetop:
1. Brown the bacon in a large, deep skillet over medium heat. Add the onion and potatoes and cook for 5 minutes, stirring frequently. Add the spices, garlic, saurerkraut and the full bottle of beer. Slice the pork. Bring the sauerkraut to a boil. Arrange the pork and sausage, if using, over the top, cover and simmer for 20 minutes. Uncover and serve, moistening each portion with some of the liquid from the pan.
