2021 has undoubtedly been a tough year for most of us. If you could use a little bit of luck and good fortune in the New Year, you might want to start at the dinner table.
In many New Year’s traditions around the world, the way you start the year is thought to influence the way you experience the rest of it. So, by eating well and to deep satisfaction on New Year’s Day, you ensure you won’t go hungry for the rest of the year, either. (Similarly, plan to shop for groceries before the year ends, because if your pantry and cupboards are full on New Year’s Day, they’ll stay that way all year long.)
Pork Brings Progress
Pigs are a symbol of good luck and progress. As they root around and forage for food, they move forward, rather than back, symbolizing forward momentum. By eating pork on New Year’s Day, you’ll be bringing that same energy to the rest of the year.Cabbage for Cash
Cabbage, along with other leafy greens, is thought to promise wealth in the coming year. Finding fresh greens in the depths of winter would have been difficult for earlier generations, so instead, they ate sauerkraut, traditionally prepared in the fall during the harvest season. After fermenting, the first few crocks would be ready just in time for New Year’s.Lentils for Wealth
Just as leafy greens symbolize cash, eating coin-shaped lentils is thought to bring more riches. Lentil soups, especially those made of varieties that tend to keep their shape when cooked, such as green or brown lentils, are the luckiest.What You Shouldn’t Eat
Just as these old-school traditions give guidance on what to eat for luck and good fortune during the New Year, they also caution you on what to avoid.Putting Together Your Lucky Meal
While there’s no real guarantee that roast pork and sauerkraut—or lentil soup, for that matter—will bring you wealth and good fortune, after the past couple of years, you might want to hedge your bets. At the very least, you’ll start the year off with an amazing meal, and that’s always a good thing.Bacon-Wrapped Pork Loin With Cider-Braised Sauerkraut
In this take on traditional pork and sauerkraut, we dry-brine the pork loin for a day before wrapping it in bacon and roasting it until tender, so remember to plan ahead. Instead of roasting the sauerkraut with the pork, you’ll braise it in pan drippings and hard cider while the roast rests, resulting in a firmer texture and brighter flavor.Beer makes a fine substitute for the cider, if you prefer. Juniper berries give the sauerkraut a gorgeous flavor, and it’s worth finding them at your local natural foods market or herb shop if you can, but it’s also fine to omit them (or substitute caraway seeds) if you can’t. Try to find fresh sauerkraut in the deli section, rather than canned sauerkraut, which tends to be mushy.
Serve with sharp, whole-grain mustard and enjoy. Leftovers keep in the fridge for up to 5 days.
Serves 8
- 1 (3- to 4-pound) boneless pork loin
- 2 tablespoons brown sugar
- 2 tablespoons fine sea salt
- 16 ounces sliced bacon
- 1 medium yellow onion, sliced thin
- 2 medium apples, sliced thin
- 1 1/2 pounds sauerkraut, drained
- 6 juniper berries, optional
- 2 bay leaves
- 1 cup hard cider
Preheat the oven to 250 degrees F.
Remove and unwrap the pork, then wrap it with slightly overlapping slices of bacon, securing the slices with a toothpick if necessary. Arrange the bacon-wrapped pork loin on a roasting rack nestled in a roasting pan.
Slow-roast for 1 hour. Then, increase the oven temperature to 425 degrees F, and continue roasting for another 45 to 50 minutes, or until the bacon is crisp and an instant-read thermometer reads 140 degrees F when inserted into the center of the roast.
Remove the roast from the oven, reserving 2 tablespoons of pan drippings, and allow it to rest while you prepare the sauerkraut and apples.
Spoon the reserved pan drippings into a wide skillet set over medium heat. Toss in the onions and cook, stirring frequently, until softened, about 5 minutes. Add the apples, sauerkraut, juniper berries, and bay leaves to the pan. Pour in the hard cider, and then turn down the heat to medium-low. Simmer, uncovered, until the liquid is reduced and the apples are tender, about 20 minutes. Turn off the heat, and pluck out and discard the bay leaves and juniper berries.
Serve the sauerkraut and apples alongside the roasted pork, with sharp, whole-grain mustard. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.