cybercat wrote:
> And, marinated pork with mushrooms, cabbage, and Pad Thai noodles for the
> ones who don't like sauerkraut! (I used the same soy, sugar, garlic and
> vinegar marinade recipe I used for the chicken thighs last week.)
>
> For the Pork and Sauerkraut, I used a variation on slightly different recipe
> than usual, that calls for browning and apples and is referred to as
> "Austrian" at this web site.
>
> http://www.cooks.com/rec/doc/0,1827,...228202,00.html
>
> My variation: I'm making it on top of the stove, braising instead of
> roasting, and I omitted the bacon and onions and added extra caraway.
>
> We'll see how it turns out!
>
>
>

The bacon (or just bacon fat) is a pretty typical feature of Austrian
(and Germanic cooking). You can leave it out and substitute a little oil
(what we usually do) but I will bet you will miss the taste of the
fried onions. They add a lot of extra taste to that dish. Apples go
really well with pork & kraut and balance the tartness of the kraut.