Crystal Pork Choucroute
A dish of Crystal Pork pancetta and sausage braised with fermented cabbage (choucroute) and potatoes. Making use of the excellent heat retention of STEKA's 5mm thickness, it is cooked covered with the lid to maintain a constant temperature.
Pork raised stress-free, with lactic acid bacteria added to its feed to maintain healthy gut flora. Characterized by clean, non-greasy fat.
By using homemade fermented cabbage rather than a store-bought product, we adjust the balance of sourness and saltiness ourselves. The homemade fermented cabbage takes about 3 to 7 days to prepare.
For this dish, look for a wine with gentle sweetness, a mild aroma, and umami derived from the grape skins—qualities that pair well with the sweet fat and umami of the pork and the sourness and fermented character of the choucroute.
-98WINEs, Nogi 2023
-Kanefit Farm Winery, Naked Orange 2024
Sausage — 2 links
Pancetta block (soaked in water for 2 hours to remove salt, then cut into desired sizes) — 120g
Olive oil — 15g
New onion, cut into large wedges — 100g
Carrot, cut into large pieces — 60g
Potato, peeled and cut into large pieces — 90g
Choucroute — 60g
White wine — 60g
Fond de volaille (or liquid made by dissolving granulated chicken consommé) — 200g
Water — 200g
Black peppercorns — to taste
INSTRUCTIONS
- Make the choucroute.
1-1. Add 3g of salt to 100g of shredded cabbage (use 3% of the cabbage's weight as a guide) and mix well.
1-2. Let it sit for about 15 minutes until liquid is released, then transfer everything, including the liquid, into a sterilized jar.
1-3. Cover with a lid (use plastic wrap if you don't have one) and place a weight on top to keep the cabbage submerged in the liquid.
1-4. Ferment at room temperature for 3 to 7 days. Once done, store in the refrigerator. Fermentation will continue to progress slowly even after refrigeration. Tip: For a stronger sourness, ferment for an additional day or two at room temperature. Fermentation speed varies with temperature, with 20–30°C being ideal; it takes longer at lower temperatures. In summer, over-fermentation can lead to spoilage, so check after 2 to 3 days in a cool, dark place, watching for changes in smell and color. - Heat an aluminum pan over medium heat, add olive oil, then add the pancetta and sear until crisp on both sides.
- Add the carrot, potato, onion, sausage, choucroute, and white wine. Once the alcohol has cooked off, add the water and fond de volaille and bring to a boil.
- Cover and simmer over low heat for about 50 minutes.
- To finish, taste and adjust: add salt if too mild, or a little water if too strong. Plate, sprinkle with black pepper, and serve. Add mustard to taste.
