Traditional New Year's Day Meal Pork Roast With Sauerkraut
Traditional New Year's Day pork roast with sauerkraut is a time-honored tradition in many households. Make traditional New Year's Day meals with pork roast and sauerkraut with help from a chef and the owner of a catering business in this free video clip.
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Hello, my name is Ula Robertson Nuemann, and I'm Chef and Owner of At Your Service NY Catering located in Rockland County, New York. Today's meal brings me back to my childhood; so, it's, was a staple on New Year's day. And it's really very easy to do. It's actually a pork roast made with sauerkraut and potatoes and it's a one part meal. And I think the way this has been made so simple is because after a long party on New Year's eve, nobody wants to sit in the kitchen and cook for a long time. So, I don't know if it was my mother or my grandmother, but somebody came up with this dish and it was on our table ever since. So, and the ingredients for this dish are a pork loin; this is about two pounds and you would see that there's a little bit of fat on there We are not concern about it and we leave it on because this is the only fat that goes in the whole dish and it will keep the sauerkraut and the onions moist and tasty. We need about an onion sliced. We need a jar of sauerkraut and this is German sauerkraut. And I would recommend to get this for this dish, either German or Polish sauerkraut; it tastes a little bit different than the sauerkraut for hot dogs we have here. We also need cloves, like three or four of them, two bay leaves and mustard. This is grainy mustard, but you could choose a daily mustard or any mustard you like. We also need a little bit of water because this will first steam and then, the last 15 minutes of cooking, we'll have it open and it can brown a little bit. Okay. I'll start by putting a little bit of salt and pepper on the pork loin on both sides obviously. That should do it. A little bit of salt, pepper. You can use more or less pepper according to your taste, but this is it. So, I start by putting down a mirror of sauerkraut. It's usually firmly packed in the, in the jar and it's easiest to get out with the fork. And you see already that it has less liquid than the sauerkraut we have here. So, we have to add this. I add the onions and I simply break them apart a little bit, the cloves, the bay leaf. The mustard has to be massaged into the roast. Okay, this is ready to go in the pot. And I will also add about a glass of water for everything to come together. So, the roast is now ready to go in the oven. I will put it in covered for like 45 minutes; then check on it and leave it open for the last 15 minutes to get a little bit of browning going on. So, after one hour in the oven, I took the roast out and let it sit on the counter covered with foil like 15 minutes so the juices can settle down and I'm ready to cut it now. And two pieces is a nice serving size; a little bit of sauerkraut, just in the middle and voila, here you have it, a New Year's day roast pork with sauerkraut and potatoes, the Ulala way.