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Cider Braised Pork and Sauerkraut Over Butternut Squash Polenta

A plate of cider-braised pork and sauerkraut served over creamy butternut squash grits, garnished with fresh thyme and black pepper. The dish is photographed in natural light, with a rustic green napkin and fresh herbs in the background.
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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.

Ingredients

Braised Pork

  • 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

Butternut Squash Polenta

  • 2 cups polenta
  • 6 cups water
  • 1 medium butternut squash
  • salt

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.

Find it online: https://cultured.guru/blog/cider-braised-pork-and-sauerkraut-over-butternut-squash-polenta