Chouchroute Pork & Sauerkraut

To make the ham stock, place the ham hock in to a large pot and add the bay leaves, the fennel seeds & juniper berries.

Add the chopped vegetables, enough cold water to cover the ham hock.

Place the pot on the stove and bring to the boil Simmer gently for 2 hours, top up the water if the level falls below the hock.

In a separate large baking dish or oven proof pot and add a layer of sauerkraut to the base of the dish, add the grated apples & pork belly, sausages.

Lay the pancetta over the top & then add a layer of sauerkraut over the top.

Top with the bay leaves, Juniper berries, & fennel seeds.

Remove the ham hock from the stock and cut four small piece and place over the sauerkraut, add the stock & white wine.

Then add the butter & cover.

Place the baking dish in the oven, covered with a tight fitting lid & cook at 175C for 1 to 1 ½ hours.

Serve with lashings of French mustard