The Musette: Pork Paradise

This recipe is one of my own invention which borrows elements from Bigos – the Polish national dish – and Choucroute, the Alsatian classic. All three recipes use copious amounts of sauerkraut and pork to provide hearty warming fare for the winter months. It’s another of my one-pot dishes which I typically cook in advance and reheat upon my return from riding or which will happily bubble away in the oven on a low heat while I’m out riding. Continue reading