Luxembourgish Pork and Apple Casserole
A comforting and flavorful casserole featuring tender pork shoulder braised with sweet apples and a hint of white wine and mustard, creating a harmonious blend of savory and sweet notes.
🧂 Ingredients
- 1.5 kg Pork shoulder(cut into 2-inch cubes)
- 200 g Bacon(diced)
- 1 kg Sauerkraut(drained)
- 250 ml Applesauce(unsweetened)
- 2 tbsp Brown sugar
- 1 tsp Dry mustard
- 120 ml Dry white wine
- 1 tsp Black pepper(freshly ground)
- 0.5 tsp Paprika
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat oven to 175°C (350°F).
💡 Tip: Ensure oven is fully preheated before placing the casserole inside. - 2
In a large skillet, sauté the diced bacon over medium heat until crisp and golden brown. Remove bacon with a slotted spoon and set aside on paper towels, reserving about 1 tablespoon of bacon fat in the skillet.
💡 Tip: This renders the fat and makes the bacon crispy. - 3
Season the pork shoulder cubes with paprika and black pepper. Add olive oil to the skillet with the reserved bacon fat and heat over medium-high heat. Sear the pork cubes on all sides until golden brown. Do this in batches if necessary to avoid overcrowding the pan.
💡 Tip: Searing locks in juices and adds depth of flavor. - 4
In a large bowl, combine the drained sauerkraut, applesauce, brown sugar, and dry mustard. Mix well.
💡 Tip: Using unsweetened applesauce provides a natural sweetness without being overpowering. - 5
Spread half of the sauerkraut mixture into the bottom of a large casserole dish. Arrange the seared pork cubes over the sauerkraut. Pour the white wine over the pork.
💡 Tip: Using a casserole dish with a lid is recommended for even cooking. - 6
Top the pork with the remaining sauerkraut mixture. Sprinkle the reserved crispy bacon over the top.
💡 Tip: Ensures a flavorful layer throughout the casserole. - 7
Cover the casserole dish tightly with a lid or aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes, or until the pork is tender and cooked through.
💡 Tip: The long, slow cooking time tenderizes the pork and melds the flavors. - 8
Let the casserole rest for 10 minutes before serving. Serve hot.
💡 Pro Tips
- ✓For extra tenderness, a tablespoon of apple cider vinegar can be added to the sauerkraut mixture.
- ✓This dish pairs well with mashed potatoes or crusty bread.
🔄 Variations
- Add sliced apples (like Honeycrisp or Gala) during the last 30 minutes of baking for added texture and flavor.
- A pinch of caraway seeds can be added to the sauerkraut mixture for a more traditional flavor.