Serves: 4
Total Calories: 603

2 pounds sauerkraut canned or fresh
1/4 pound bacon sliced into 1/4 " pieces
1 clove garlic finely chopped
6 juniper berries
12 peppercorns
1 onion studded with 4 cloves
1 1/2 cups white wine
1 1/2 cups chicken broth (from your own stock pot or canned chicken broth)
2 pounds boneless pork shoulder cut into 2" cubes
Salt and pepper to taste
2 cups onions coarsely chopped
2 tablespoons wok oil
1 bay leaf
1/2 teaspoon thyme dried
2 cups Italian plum tomatoes canned, drained, or peeled fresh tomatoes

Put the sauerkraut in a colander and press out the liquid.

Place the bacon in the bottom of a 2 quart casserole. Put the kraut on top of the bacon. Add garlic, juniper berries, peppercorns and whole onion. Add enough equal parts of wine and chicken stock to cover the sauerkraut. Bring to boil on top of stove then place in a 375° preheated oven for an hour and 15 minutes.

Sprinkle the pork cubes with salt and pepper. Heat the oil in a skillet and cook pork cubes over medium heat, stirring until they are golden brown. Add the chopped onion, bay leaf and thyme and cook, stirring often, until onion is wilted. Add the tomatoes cut in pieces and season with salt and pepper. Put in oven in a casserole and bake covered for one hour.

Using a slotted spoon add the sauerkraut mixture to the pork. Stir to blend the ingredients. Bake uncovered for 15 minutes at 375°. Remove the whole onion and bay leaf. Serve with boiled potatoes.

Nutritional Facts:

Serves: 4
Total Calories: 603
Calories from Fat: 118

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