Braised Sauerkraut With Lots of Pork

• 2 pounds pork rib tips or country ribs, rinsed and patted dry
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 pigs feet, halved lengthwise (have your butcher do the cutting), rinsed and patted dry
• 2 cups not-too-dry white wine
• 2 bay leaves
• 1 1/2 teaspoons coriander seeds
• 1 tablespoon olive oil
• 4 bratwurst, smoked or unsmoked
• 4 tablespoons unsalted butter
• 2 medium onions, halved and thinly sliced
• 3 tart apples, peeled, cored and sliced 1/4-inch thick
• 1 fat garlic clove, finely chopped
• 3 pounds sauerkraut, rinsed and drained
• 2 large carrots, peeled and thinly sliced
• 1 large smoked pork chop
• Boiled potatoes, for serving
• Chopped fresh parsley, for serving

1. Heat the oven to 325 degrees.
2. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Set a medium saucepan on high heat and add the pigs feet, wine and bay leaves.
4. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
5. Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes.
6. Using a mortar and pestle or the side of a knife, lightly crush the seeds.
7. Set aside.
8. Return the Dutch oven to the heat and add the olive oil.
9. Increase heat to medium-high.
10. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes.
11. Transfer to a plate.
12. Turn down the heat to medium and melt the butter in the pot.
13. Toss in the onions and cook until soft, about 5 minutes.
14. Add the apples and cook until the apples and onions are golden, about 10 minutes.
15. Add the garlic and cook 2 minutes.
16. Add the wine and pigs feet.
17. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot.
18. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper.
19. Mix well, then nestle the pork chop in the sauerkraut.
20. Cover the pot and bake in the oven for 1 hour.
21. Turn the pork chop and add the bratwurst.
22. Cover and cook 30 minutes longer.
23. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes.
24. Serve with boiled potatoes and chopped parsley.

pork, kosher salt, ground black pepper, feet, white wine, bay leaves, coriander seeds, olive oil, unsalted butter, onions, apples, garlic, sauerkraut, carrots, pork chop, potatoes, fresh parsley

Taken from cooking.nytimes.com/recipes/1013471 (may not work)