For as long as I can remember, I've eaten Pork and Sauerkraut on January 1. It's a Pennsylvania Dutch (German) tradition. It's a family tradition, etched it stone.
The only year I didn't eat Pork and Sauerkraut on New Years Day, I broke my foot on January 3rd. I'm not one to mess with the Universe so today I'll be eating Pork and Sauerkraut.
Over the years, as I've moved about the country, new New Year's 'good luck' traditions share a table with the old stand-by.
In Washington DC, which is the South, Black Eyed Peas were consumed for luck.
In Texas, it was tamales. And black eyed peas.
For most of the time I lived in Tejas, our January 1 meal was Pork and Sauerkraut, Black Eyed Peas and Tamales.
I'm in Portland now, so I'm making just pork and sauerkraut. And this is how...
Pork and Sauerkraut
Pork roast, 2 - 4 pounds
2 - 4 cups sauerkraut *
1 - 2 yellow onions
1 - 2 red onions
1/4 cup white wine or beer -- lager or anything transparent (no porter or stout)
Liberally salt and brown pork roast on all sides. Julienne onions. Surround the browned roast with onions and add beer or wine.
Roast at 350 for 20 minutes per pound.
When the timer goes off, remove roast and cut into medium sized chunks. It will probably still be bloody and medium rare. Top the pork chunks with sauerkraut and return to the oven for 20 minutes.
Serve it with mashed potatoes or whole, buttered new potatoes.
My new year begins and with it a journey of sorts. I found a house to rent with a fantastic roommate, Lisa, in south east Portland. I'll vacate my little NW love nest as of Feb 1, the same day -- five years ago -- that I moved in.
My resolutions this year are simple. To better love my loved ones. Floss my teeth daily, eat more bran and...
Love big,
xoxo
Nancy
* This is my recipe for home made sauerkraut.
