Cathy, Cathy, Cathy...I finally got around to the pork roast and sauerkraut yesterday, wonderful! >>

C

curious1

Well-known member
We so enjoyed it and the pork roast was one of the best I've done in a long time, very tender and not dried out.

I used a 2.75 lb pork rib end roast, bone in, from the freezer. I didn't have red potatoes and was afraid the russets would dissolve to mush with that much cooking, so scrubbed, halved and baked along with the pork/sauerkraut. I was really laughing to myself when I threw the cilantro in (what kind of fusion cooking do you call this?), thinking if I saw this in a magazine I probably wouldn't try it. But as I trust you, I forged ahead. What a wonderful combo it was.

Now, a question. I have a sort of all purpose Scan Pan, about 10 inches across and with 4 inch high sides I use for about everything. I decided to brown the roast first because I wasn't sure with it being smaller and not a boneless rolled one that I would want to cook it that long uncovered. So I used that pot for the entire dish, as it has a cover and everything fit nicely. This allowed the roast to be more than half submerged in the liquid which helped with the tenderness, I'm sure. But there was still liquid in the pan when I finished the cooking cycle. If I had spread it out in a larger pan, would the liquid have cooked off? I'm wondering if by using the smaller pan, I had a different outcome.

In any case, this recipe is definitely a keeper, we absolutely loved it. I see it is already in the Hall of Fame, deservedly so...Thanks again.

http://www.finerkitchens.com/swap/forum15/27_Moms_Great_Pork_Roast_and_Sauerkraut

 
LOL- thanks, Curious- so glad you enjoyed it and here is an answer

Yes, more of the liquid would evaporate in a larger pan. Depending on the size of the pork roast I use (with a larger one I use more sauerkraut and other ingredients of course.) I find that just a moderate amount of liquid is left at the end of the roasting time. I do not brown my meat first- there is so much flavor with the pork and sauerkraut "stewing" together so I don't do this extra step.

I'm glad you put the cilantro in. Many German-based dishes use coriander and I myself used to use coriander seed instead of fresh cilantro in this recipe. While I know cilantro and coriander are different I find that they are sort of interchangeable in many recipes so I tried chopped cilantro and loved the result.

It is just more "con-fusion" cooking- LOL

 
Oh man, I don't know how I missed this one. I'm trying it this weekend!! CathyZ never disappoints.

 
Cathy, do you mean that the recipe originally called for coriander rather than

fresh cilantro? I found it a very weird combination as well, but again, trusting you, went ahead with it. As I probably mentioned before, the scent of the combination with cilantro is truly intriguing.

Was it your idea to switch to cilantro? If so...ya did good. I love this one. I may have mentioned that a few hundred times, too.

But I think it works best with a shoulder/butt roast.

 
Thanks Cathy, that explains the cilantro, I was surprised it held it's flavor and fragrance after

cooking. I'd definitely use it again.

 
I loved the scent also. I had the pork rib end on hand so that's what I used, but I've never had

such a tender and still moist braised rib end (bone-in)roast. If you ever have one on hand, give it a try. As I said above, I browned and cooked it partially submerged turning it per the recipe.

 
I changed a lot from the original I learned from my Mom and

I know she probably used "Adolph's" salt seasoning (loaded with MSG) and other things available at the time- she used Coriander when she could get it (we lived in a really small town in MN.) and I know she always used Juniper berries and caraway seed. I started using cilantro a few years ago and never looked back.

My personal preference for the roast is almost any pork with a bone in it. The bone gives added depth to the flavor and even though it is a pain to deal with at the end, it is worth it.

I also make sauerkraut this way with different types of sausages (Polish, fresh Brats) and I add a couple pork chops to it as well.

 
Oh I remember that stuff. Straight MSG. Do you do smoked pork chops with layered sauerkraut &

potatoes? I made it once many years ago. Didn't have a recipe and am not sure I could wing it now.

 
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