Country-Style Kohlrabi

-Submitted by Rachel Schell-Lambert, courtesy of From a Breton Garden, by Josephine Araldo and Robert Reynolds

Ingredients
½ pound fresh breast of pork, or ½ pound pancetta in two 1/2 –inch slices
A bouquet garni of parsley, thyme and oregano tied inside 2 celery stalks (if no celery is available, add some carrot tops to the tied-together mixture)
2 onions, whole (depending on your level of local commitment, you can stick each with a clove)
1-2 cups dry white wine
4 kohlrabi
2 medium onions, thinly sliced
Pinch of red pepper flakes or powder or a sliver of a hot pepper very finely minced
1 tablespoon chopped parsley
1 tablespoon butter
Salt/pepper

Directions
1.     In a large pot, cover the pork with cold water and bring to a boil.  Add the bouquet garni, whole onions and white wine.  Simmer for 45 minutes.
2.    Peel the kohlrabi and cut into matchsticks/julienne.  Blanch in boiling salted water for 4 to 6 minutes.
3.    Cut the cooked pork breast into cubes.  In a large skillet, sauté the pork in its own fat.  Remove the meat and set aside.  Discard some of the fat, reserving enough to sauté the sliced onions.  Add the sliced onions and sauté until soft but not brown.  Add the kohlrabi and cook slowly until tender, about 20 to 25 minutes.
4.    Add the browned pork to the cooked kohlrabi and season with salt and pepper to taste.  Add the hot pepper and parley.  Toss in butter, mixing to melt and coat well.