FINALLY, a Recipe for Choucroute Garnie in the Ninja® Foodi® that'll AMAZE you!

Cut skin off the pork belly and discard it.

Cut the pork belly into bite-sized chunks.

Dice the onion and set aside.

Mince the garlic.

Dice the apple, removing the sticker and washing it first.

Dice 6 Yukon Gold potatoes into bite-sized chunks.

Use shredded coleslaw as a substitute for cabbage.

Prepare a satchel with cheesecloth and add 3 peppercorns, 3 juniper berries, 3 bay leaves, 2 cloves, and 2 sprigs of thyme. Tie securely with butcher twine.

In the Ninja Foodi, add bacon grease and sear the pork belly until browned on all sides for about 2-3 minutes.

Remove the pork belly and add diced onions to the pot, cooking until translucent.

Add minced garlic and cook for about 30 seconds to 1 minute until fragrant.

Add the rest of the ingredients: white wine, diced potatoes, diced apple, kielbasa sausages, shredded coleslaw, sauerkraut, and the satchel of spices. Stir to combine.

Seal the lid and cook at high pressure for 20 minutes.

After cooking, let it sit for 10 minutes before switching to vent to release pressure.

Remove the satchel and stir the dish. Taste for salt and add as needed.

Equipment Needed

Spice Level:

Dietary