Easter Dinner

Easter Dinner was awesome this year. I loved it and would totally make it again in a heart beat and eat twice as much, until I explode!

I made a big ol' pork roast. It was about a 4 lb pork roast (bone-in) that I seasoned with salt & pepper and Krakow Night's Seasoning from Penzey's. I seared the roast for about 5 minutes per side to give it a nice brown crust. Then I set it aside for a minute and drained out some of the fat and sauted one diced shallot and 1/2 a teaspoon of caraway seeds. I deglazed the pan with 1 cup of Riesling. I added 1/4 cup of apple cider. For a little richness, I added 1/2 of a beef bouillon cube. Let that simmer for a minute. Let the roast settle into the pan. Add 1 pound of sauerkraut. Drop in 4 allspice berries and 1 bay leaf. Cover and braise in the oven for 4-5 hours until it's fall apart tender.

To accompany the pork and sauerkraut, I made potato pancakes. Serve with sour cream and apple sauce.

When the roast is done, break it apart into large pieces and remove any excessively large pieces of remaining fat, tendons and the bone.

The sauerkraut was awesome. It mixed in and soaked up all the pork fat, wine and apple cider flavors. Nothing bitter or sour about it. It was a great, juicy pairing with the tender pork. This is hearby my favorite sauerkraut, period!

Plate up and enjoy!

And of course, for desser I made that bad-ass cheesecake!