George wrote:
> cybercat wrote:

>
> 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.

When I make pork with sauerkraut, I always chop up a couple of apples into
the kraut and toss in a little white wine. It does help balance the tart
flavor.

kili