Pork con Sauerkraut e Kummel alla Triestina
Trieste
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Friuli-Venezia Giulia
II
Description
Braised pork knuckle (stinco di maiale) slow-cooked with fermented sauerkraut, caraway (kummel in Triestino dialect), juniper berries and white wine — the definitive Sunday dish of Trieste's working-class neighborhoods. The pork cooks until the skin is gelatinous and the meat falls from the bone, while the sauerkraut becomes soft and absorbs the pork fat. Served with boiled potatoes or rye bread.
III
The Thread
—Braised pork knuckle with sauerkraut — the Bavarian version roasted rather than braised; same principal ingredients and caraway spicing German
—Pork knuckle with cabbage — the Czech beer-braised version using the same knuckle-and-fermented-cabbage pairing Czech
—Pork knuckle braised with sauerkraut — the same Central European pork-fermented-cabbage combination in French Alsace Alsatian
IV
Flavour Context
Deeply porky, tangy from the sauerkraut, warmly spiced with caraway and juniper; the pork skin is soft and gelatinous; the sauce is rich with collagen — Central European winter cooking at the Italian border
Pillars V — VII
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