Cider Braised Pork and Sauerkraut Over Butternut Squash Polenta

The Perfect Cider Braised Pork and Sauerkraut for New Years

Eating pork and sauerkraut on New Year’s Day is a tradition. I believe it brings good luck and prosperity, with pork symbolizing progress and sauerkraut representing health and longevity. Pairing this dish with roasted butternut squash polenta adds a sophisticated touch. The pairing makes it special for holiday celebrations while remaining hearty for winter.

My goal was to pack this dish with rich flavors and essential nutrients! And goal accomplished with nutrient-dense winter ingredients like sauerkraut, cider, and butternut squash! Sauerkraut is high in Vitamin C, and roasted butternut squash provides Vitamin A and antioxidants.

What is the tradition of pork and sauerkraut?

My family, like many others, always had a long-standing tradition of eating pork and sauerkraut (or just cabbage) on New Year’s Day. A lot of people in the South (I’m from Louisiana) also throw black-eyed peas on the plate. This dish is believed to bring good luck and prosperity for the coming year, and that’s why as an adult I’ve kept the tradition alive, but with my own twist.

The best cuts of pork to use for braising

Braising is a fantastic method for cooking pork, especially when you choose cuts that benefit from slow, moist cooking. The best braising cuts are typically tougher and have more connective tissue, as they become incredibly tender and flavorful after long cooking. I’ve tried this recipe with pork shoulder, pork belly, and pork ribs, all of which have the right balance of fat and muscle that breaks down to become juicy and tender.

However, my favorite recipe test was braising a cut-up pork loin roast. It works wonderfully when cubed and seared in butter, tallow, or lard. While it’s leaner than other cuts of pork, it stays moist and absorbs the flavors of the braising liquid when braised properly, yielding a delicious, melt-in-your-mouth result. I love braising this cut in this recipe; it’s my favorite for the dish.

homemade ferments I used in this recipe

I chose to use both cider and sauerkraut to add depth to the dish. The cider contributes subtle sweetness and tartness, while the sauerkraut provides tangy umami notes. The acidity in both cider and sauerkraut also helps break down the pork’s connective tissue, resulting in a tender, melt-in-your-mouth texture.

What do you eat with pork and sauerkraut?

I think the perfect complement to this hearty dish is creamy butternut squash polenta, made by mashing roasted butternut squash into cooked polenta. The natural sweetness of the squash balances the richness of the pork and the sharpness of the sauerkraut, while the creamy texture of the polenta adds depth.

Tips for making this recipe with ease

• Roast the squash first and set it aside before you begin anything else!
• Check halfway through cooking with the lid on and add more water if needed.
• Prepare the polenta while the pork and sauerkraut are braising for the most efficient timing.

Homemade fermented ingredients in this recipe

• Crock Fermented Sauerkraut
• Pear Cider
• Strawberry Top Vinegar

Things You May Need:

3.6 Quart Enameled Cast Iron Covered Casserole

5.5-quart Enameled Cast Iron Dutch Oven

Australian Sea Salt

The Third Plate: Field Notes on the Future of Food

Protein

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Cider Braised Pork and Sauerkraut Over Butternut Squash Polenta

Cider braised pork and sauerkraut is a perfect choice for New Year’s or any winter meal. Paired with butternut squash polenta, it’s packed with vitamin C and warm, comforting flavors.

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• Prep: 25 minutes
• Cook: 120 minutes
• Total Time: 2 hours 25 minutes

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Ingredients

• 3 lbs pork loin roast
• 2 tablespoons butter (or tallow or lard)
• salt
• black pepper
• 1 cup hard cider (pear or apple)
• 1 cup sauerkraut with brine
• 2 tablespoons vinegar
• 2 tablespoons maple syrup (or honey)
• 3 cups water
• 2 shallots, minced
• 8 garlic cloves, minced
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2 cups polenta (for the polenta)
• 6 cups water (for the polenta)
• 1 medium butternut squash (for the polenta)
• salt (for the polenta)

Instructions

1. Before you begin with the braise, roast the butternut squash. Doing this first makes the whole process super easy. Cut the squash in half, remove the seeds, rub with a little olive oil and roast open side down on a sheet pan in the oven at 400°F for an hour. Once it’s finished set it aside until cool, then remove the skin.
2. Next prepare the braised pork.
3. Preheat your oven to 375° F.
4. Cube the pork loin roast into large chunks. Pat dry with a paper towel and season generously with salt and pepper.
5. Heat the 2 tablespoons of butter in a cast iron pot (make sure it’s one with a lid that can go in the oven).
6. Once your pot and the butter are very hot, sear the pork on both sides.
7. Once the pork is seared, pour in the apple cider to deglaze the pan. Add the sauerkraut and let it simmer for about 3 minutes.
8. Add in the vinegar, maple syrup, water, shallots, and garlic. Give it a stir, and add in the fresh rosemary and thyme.
9. Place the lid on the pot and place it in the oven. Cook with the lid on for 90 minutes. (Check half way through to make sure there is still enough liquid in the pot, if not add a bit more water).
10. After 90 minutes, remove the lid and cook with the lid off for another 30 minutes.
11. While the braised pork is in the oven, prepare the polenta.
12. Bring 6 cups of water to a boil. Whisk in 2 cups of polenta, and reduce the heat to a simmer.
13. Cook for about 5-7 minutes with frequent stirring, until all the water is absorbed.
14. Mash the roasted butternut squash into the polenta until smooth. Salt to taste. (Optional: add in some butter and cheese)
15. Plate 1 cup of polenta and top with the braised pork, a drizzle of braising liquid, and some fresh thyme.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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