Ingredients,
1kg Pork Scotch Roast, trimmed.
300gr Smoked Bacon (using Maple Cured, Applewood Smoked)
3 Shallots or 1 large brown onion (whatever is in the pantry)
2 Carrots
2 Cloves of Garlic (crushed)
Small handful of Dried Porcini Mushrooms
500gr pack of Sourkraut
2 Large Apples (whatever is in season)
1tsp Caraway Seeds
1/2tsp Red Peppercorns
1/2tsp White Peppercorns
Few sprigs of Fresh Thyme
2 Bay Leaf
Good Pinch of Salt
1cup of Pale Beer ( I used Malted Barley Beer)
Method;
Place Porcini into a small bowl and cover with cold water for 10 min.
Cube Bacon, cut onions into rings, and sweat down on a pan with Bacon Cubes
Peel and core apples, dice into cubes, add to pan with onions.
Add in Bay Leaf, chopped Porcini and all spices (grind peppercorns in mortar)
Add crushed garlic
Keep on low heat for a few minutes that take off heat.
Place Sourkraut into a strainer and give a good rinse under running cold water, we are removing excess salt and lactic acid, then drain well, and add into
Pan with other ingredients.
Combine all ingredients in the pan and turn over a few times to distribute everything evenly.
Lightly flour your Pork, and Sear on High Heat on all sides on another pan.
Place seared Pork on top of the sautéed elements, add in your diced carrots.
Now for that all important beer that you have been holding onto.........
A cup of this into the Cast Pan.....
And for the main cook........Cast Pan into your preferred Heat Source, 250F for about 4 hours......turn meat and kraut every hour, make sure you don't end up dry in the pan, if looking that way top up with Beer.......
And we have plenty on standby, because a diligent cook always has some at their side.........he he he
Cheers.....I'll check in a little later with the final pic...
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