Bringing in the New Year with a healthy serving of pork is always a good way to get started and this meal is a tradition all over this country. In rural Pennsylvania, where I spent my first eve of the 2010, the pork is traditionally served with sauerkraut, a custom owing greatly to the large German-immigrant population of the past 150 years. I shared this meal with a handful of cousins and a few friends during a sort of guys' weekend where I decided to test the relational theory of pork and luck.
First, let me give you the recipe:
Pork and Sauerkraut
4 onions, sliced
1/2 stick unsalted butter
2 Gala apples, cored and sliced
2 lb sauerkraut, rinsed
1 (8 lb) bone-in pork butt
salt and pepper
•Cook the onions in a large heavy skillet with the butter and 1/2 tsp salt over medium heat, until they are well browned. This is the most labor-intensive step in this dish. You'll need to stir the onions frequently as they brown; it will take about 30 minutes.
•Add the onions to the kraut and apples in the bottom of a large roasting pan. Rub the pork all over with 11/2 tsp salt and 1 tsp pepper, then place it over the kraut mixture. Cover the pan with foil and roast at 350°F for 31/2 hours. Uncover the pan and continue to roast for another 30 minutes, until the meat is browned and falling off the bone.
Here's a video of the finished product staring one of my cousins, Leif:
After we ate the pork I decided to test the pork-brings-good-luck-theory by jumping over a bonfire:
I broke my ankle. In three places.
The pork worked! It may not cure stupidity, but thanks to its magical luck, I managed to get away without being set on fire.