I was introduced to a new dish this past New Year’s Day, and I enjoyed it so much that I wanted to try and recreate it for Gwen. It is a traditional New Year’s meal here in Akron – you know the whole cows stand still, chickens scratch backwards and pigs push forward thing. I found a close approximation on Pinterest, and with a few minor changes I recreated the meal I so enjoyed this winter, Pork and Sauerkraut.
It’s a fairly simple meal to prepare. The trick is that it needs to cook low and slow, which is why the recipe say to cook the meal in a slow cooker. I gathered the ingredients the recipe called for: 1-2 pounds of boneless country style pork ribs, 2 pounds of undrained sauerkraut, and 1/4 cup of water. I adjusted the recipe slightly by adding the secret ingredient that the person who made it for me boasted about, a 1/4 cup of brown sugar, and an onion for bit of balance against the sweet of the brown sugar.
I followed the recipe’s directions and first layered in the pork ribs. Then I added the onion and covered everything with the sauerkraut.
Next I added the brown sugar and the water.
When everything was in the crock pot, I turned the heat to low and let it cook away for 8-10 hours. I have to tell you that the house smell amazing when I got home from work!
I served it in a shallow bowl with a nice hunk of crusty bread to sop up the tangy juices. Are there any traditional holiday meals that you serve at other times of the year?