ISO: ISO CathyZ .... I have a question about the cut of pork for the sauerkraut recipe. I just picked

In Search Of:
R

randi

Well-known member
up a pork loin rib roast, center cut, bones in. is this cut too good for stewing in kraut? should I save this cut and roast it?

I love sauerkraut and pork and usually use a cheaper cut. I'm looking forward to trying your recipe since my mom did it a bit differently. I haven't made pork and kraut for some time but I haven't made a roast either.

I usually throw dumplings in at the end and let them cook on the kraut. I'll bet Richard's potato dumplings would be awesome with this smileys/smile.gif

TIA

 
I know I'm not Cathy, but here I am. I do think it's too good a cut. I believe

rhis recipe just loves the fat and excess moisture in a shoulder, picnic, butt...however it is called at this moment.

I love Cathy's mom's recipe, in case I haven't said it often enough.

Others disagree with my opinion on the meat though.

So many wonderful things to do with a loin. I have posted a recipe for loin stuffed with prunes if you want it.

 
I sure don't want to disagree with you, Marg but I have used bone-in loin many times and love it

Certainly a lesser cut works beautifully in this recipe but sometimes I want the loin. I just cook the sauerkraut for a longer time without the meat and add more liquid. Sometimes I put smoked sausages in it then take them out when I add the pork roast.

Anything works in this recipe- LOL!

 
That's okay.

I mentioned that others disagree. When it comes to eating, I don't think we'll ever all agree.

Hey, whose recipe is this anyway?

I just love this stuff and am waiting for H to say it's not too soon to make it again. He thinks I made it too frequently.

 
Does the pork have a strong kraut flavor? I am intrigued

to try this since it gets such raves, but my DH hates sauerkraut. Was wondering if I can get away with serving the pork sans kraut to him. smileys/smile.gif

 
I don't think it does. It isn't one of those shrivel-your-mouth sensations that you get from the

sauerkraut itself.

But then, my mom used to serve it straight from the can without rinsing it. Yikes, my mouth is acting up right now in memory.

It smells so enticing, maybe it will help him to learn to like sauerkraut.

 
thanks for the info. I think I'm going with a traditional Italian arista for the loin, haven't

made one of those in forever! I'm going to get a different cut for the kraut and pork and make it over the weekend.

Cathy, my mom used to throw the kraut into a large skillet and toss in chops or ribs and cook them down. my mom's cooking was gawdaweful and this was one of her few, enjoyable, dishes that didn't require a half a bottle of ketchup to get through it smileys/wink.gif)

looking forward to your mom's recipe!

 
my husband isn't fond of sauerkraut either. he will eat it, small portion, when

I make this type of dish. it's not over-powering on the palate. you could always serve him the meat with just bits of kraut clinging to it, he might be surprised. it's a nice, homey dish and worth trying at least once.

 
MoNJ, let me tell you a Husband-hates-sauerkraut story

When I met my DH 25 years ago he hated two things: mac and cheese and sauerkraut. His mom was an average cook and mac and cheese was out of the box. Sauerkraut was straight out of the can at the school cafeteria. I made it my life's mission to make him love both these things so first I made him mac and cheese my way and he loved it. Then I made Mom's Pork and Sauerkraut and it changed my DH forever. Now he loves sauerkraut but just when I make it.

The stuff that comes out of the can is lethal in my opinion. I use refrigerated sauerkraut and rinse it a lot before adding all the wonderful things that make it into a delicious dish. Your DH might be very surprised as mine was. The pork, by the way, does not take on a strong sauerkraut taste- in this dish not even the sauerkraut has a strong sauerkraut taste in the end.

 
LOL, I will give it the old college try, he's tough though! And his

mother was a so so cook too! He eats a greater variety of things since we are married. I finally got him to taste your caponata on Saturday(had to pick out some seeds first) Mikey liked it!! There is hope yet. ;)Thanks!

 
it's the simple "classic" Italian way of making a pork roast. it's just

fresh rosemary and garlic, chopped together and add salt. make slits in the fat side of your roast, usually criss-cross. rub the herb mix into the slits and drizzle the whole thing with olive oil and roast till desired doneness is achived. garlic mashed potatoes are great with this. add a green salad or green veggie and some nice, warm and crusty bread and you're at home in Italy smileys/smile.gif

 
LOL I saw this and wondered how I could be wrong since...

I'm a woman! ROTF

I made the arista last night and it was soooo good! paired it with roasted green beans and a simple risotto. even Don, who doesn't like "chunks" of meat liked it.

the frig smells of garlic and rosemary this morning, mamma mia smileys/smile.gif

 
Julia says to soak the sauerkraut in a bowl of water for 20 minutes, drain, taste, and repeat severa

times if necessary, to taste, to remove the salt and sourness.

I've only make sauerkraut a few times but this step won a few converts.

 
So Charlie...does ARISTA mean roasted? Must be feminine. Would it be

feminine to pork or feminine to meat?

No, pork is masculine isn't it?

This is not a word I have ever used in Italian. I"m a 'must know' kind of person. Stuck on languages, especially as they relate to food.

 
it means "the best"...... hereyago Marg...

If the grilled steak known as bistecca alla fiorentina is the king of meats in Tuscany, then pork loin is surely the queen. Tuscans call pork loin arista, a word that comes from the Greek aristos, meaning "the best" (Greek bishops visiting Florence in 1450 declared it so). The meat is usually studded with garlic and rosemary and cooked on a spit. It can also be roasted in the oven, as we do here; covering it for the first two hours is the secret to tender arista. In Italy, thin, overlapping slices of the pork are often served surrounded by roasted potatoes.

 
Oh, well there ya go. Thank you Randi. We had the Tuscan steak last night. H now says

it's his favourite way.

And your method here, which I must try, is exactly the way I do a lamb shoulder. I cook it for 4 hours though. Love it.

 
You must log in or register to reply here.
Back
Top