Alsace Sauerkraut (Choucroute)

Steps

1. 1
   Rub the pork collar generously with coarse salt, cover and refrigerate overnight. The salt breaks down muscle fibers for a more tender result.
2. 2
   Rinse the cured pork thoroughly under cold water and set aside.
3. 3
   Slice onions thinly and chop garlic cloves.
4. 4
   Soak the raw fermented sauerkraut in cold water for about 20 minutes, drain and repeat to remove excess sourness.
5. 5
   Prepare the bouquet garni by studding a whole peeled onion with a few cloves to create the traditional 'onion piqué'.
6. 6
   In a large pot, heat pork or duck fat with juniper berries and coriander seeds. Add the pork, cover with water, then add vegetables, the studded onion, herbs and black pepper.
7. 7
   Bring to a boil, then simmer on low heat or braise in a 300°F (150°C) oven for 2 and a half hours.
8. 8
   Meanwhile, in another pot melt duck fat and cook onion slices, garlic and juniper berries until fragrant, then add half of the sauerkraut.
9. 9
   Layer the smoked pork belly on the sauerkraut, then cover with the remaining sauerkraut. Pour in Riesling white wine and cover the pot.
10. 10
    Cook on low heat or in a 300°F (150°C) oven for 2 and a half hours.
11. 11
    Shape potatoes into football-like cuts (or simply cube them). After 2 and a half hours, add the potatoes and mortadella sausages to the bouillon and cook for 30 minutes more.
12. 12
    Turn off heat. Remove the smoked pork belly and refrigerate all the cooked ingredients. This makes them easier to portion and improves flavor development.
13. 13
    When ready to serve, strain the bouillon through a sieve and reheat all ingredients in it. Add garlic sausages and adjust seasoning.