John Beshs Choucroute Garnie

• 2 tablespoons vegetable oil
• 4 onions, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• salt
• freshly ground black pepper
• 2 cups dry Riesling
• 1 pound pork belly
• 8 ounces slab bacon, diced
• 1 ham hock
• 6 cups sauerkraut, rinsed and squeezed dry
• 1 teaspoon caraway seeds
• 2 juniper berries, crushed
• 1 bay leaf
• 4 medium yellow potatoes, peeled and quartered
• 1 pound bratwurst links (about 4)
• 1 pound garlic sausage
• 2 tablespoons honey

1. Preheat the oven to 350 degrees.
2. Heat the oil in a medium heavy-bottomed pot over medium heat.
3. Add half the onions, the carrots and celery and cook until tender, about 10 minutes.
4. Season with salt and pepper.
5. Add 2 cups water, the wine and pork belly and bring to a boil.
6. Cover, transfer to the oven and braise until the belly is tender, about 2 hours.
7. Let cool in the braising liquid.
8. Set the pork belly aside, then strain and reserve the liquid.
9. Render the bacon in a heavy-bottomed pot over medium-high heat.
10. Add the remaining onions and cook until tender, about 10 minutes.
11. Reduce the heat to medium, add the braised pork belly, ham hock, sauerkraut, caraway seeds, juniper berries and bay leaf.
12. Cover with the reserved braising liquid and bring to a boil.
13. Reduce the heat and simmer about 45 minutes.
14. Add the potatoes, bratwurst, garlic sausage and honey to the sauerkraut, cover and steam together for 30 minutes more.
15. To serve, slice the pork belly into serving pieces.
16. Discard the bay leaf.
17. Mound the sauerkraut on a generous platter and pile the meat and potatoes on top.

vegetable oil, onions, carrot, celery, salt, freshly ground black pepper, dry riesling, pork belly, bacon, ham hock, sauerkraut, caraway seeds, juniper berries, bay leaf, yellow potatoes, links, garlic, honey

Taken from www.foodrepublic.com/recipes/john-beshs-choucroute-garnie-recipe/ (may not work)