Choucroute de la Frontière

Method

1. In a pot, combine sauerkraut, pork, potatoes, onion, and caraway seeds.
2. Add water and salt. Bring to a boil, then reduce heat and simmer 30 minutes.
3. Stir occasionally and adjust seasoning. Cook until pork is tender.
4. Serve warm with a side of rye bread.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.