Pork and Sauerkraut in Your Wood-Fired Brick Oven
According to the Pennsylvania Dutch tradition, a dish of pork and sauerkraut is a necessity on New Year’s Day. It is said to bring good fortune over the coming winter months. According to Diane Stoneback of The Morning Call, the reason for the tradition is that pigs root forward, which is the direction we all want to move in the new year. Here is a delicious brick oven recipe for your pork and sauerkraut cravings at any time of year. What you need 1 1ablespoon of vegetable oil 1 pound of boneless pork loin, shredded or cubed 1 16-ounce can of sauerkraut with juice ½ cup of brown sugar 1 tablespoon of sea salt 1 tablespoon of fresh ground black pepper 2 teaspoons of lemon juice 1 teaspoon powdered ginger 1 apple cored and chopped 1 peach, peeled, pitted, and sliced Which Apples should I use? In this dish, we suggest using a sweeter apple to complement the pears and provide contrast to the sauerkraut. These would be Honeycrisp, Braeburn, Golden Delicious, Cortland