Entree: Slovenia – Northern Culinary Region – Kranjska Pečenka (Roasted Carniolan pork with crisped rind, traditionally served with sauerkraut and boiled potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder with rind
- 1 tbsp (15 g) coarse sea salt for rubbing the meat, plus more for potatoes
- 1 tsp (2 g) freshly ground black pepper
- 6 cloves (18 g) garlic, minced
- 1 tbsp (7 g) caraway seeds, lightly crushed
- 2 tbsp (30 ml) vegetable oil
- 2 bay leaves
- 1 cup (240 ml) dry white wine or 1 cup (240 ml) chicken stock
- 1 lb (450 g) sauerkraut, drained
- 1 small onion, thinly sliced (about 4 oz / 115 g)
- 1 tbsp (15 g) unsalted butter
- 1 lb (450 g) small waxy potatoes, scrubbed
- 1 tsp (5 g) sugar (optional, to balance sauerkraut)

Instructions

1. Preheat the oven to 425°F (220°C). Pat the pork shoulder dry and score the rind in a diamond pattern without cutting into the meat. Rub the pork all over with 1 tbsp (15 g) sea salt and 1 tsp (2 g) pepper; press minced garlic and crushed caraway seeds into any cuts and under the rind where possible.
2. Heat 2 tbsp (30 ml) vegetable oil in a large ovenproof roasting pan over medium-high heat and sear the pork on all sides until golden, 6–8 minutes total. Add bay leaves and pour 1 cup (240 ml) wine or stock into the pan. Roast at 425°F (220°C) for 30 minutes to develop crackling, then reduce heat to 350°F (175°C) and roast for an additional 1 to 1 1/4 hours, or until an internal temperature of 145°F (63°C) is reached. Baste occasionally with pan juices.
3. While the pork roasts, bring a pot of salted water to a boil and cook potatoes for 15–20 minutes until tender; drain and toss with 1 tbsp (15 g) butter and a pinch of salt.
4. For the sauerkraut, melt 1 tbsp (15 g) butter in a skillet over medium heat, add sliced onion and sauté until translucent, 5–7 minutes. Add drained sauerkraut and 1 tsp (5 g) sugar if using, pour a few tablespoons of the pork pan juices or 2 tbsp (30 ml) water, and simmer covered for 10–15 minutes to meld flavors.
5. Remove pork from oven and let rest 15 minutes before slicing to preserve juices. Slice the meat, crisp the rind under a hot broiler for 2–4 minutes if needed, and serve with sauerkraut and buttered potatoes, spooning pan juices over the meat.