RCI-VG.005.0190.001
Sauerkraut and Pork
Sauerkraut and Pork from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- pork cubed2 lbs
- sauerkraut1½ lbsrinse and drained
- white onions2 unitchopped
- lard or oil (if meat is very lean)2 tbsp
- Hungarian sweet paprika (no generic please)2 tbsp
- can of crushed tomato (or fresh tomatoes peeled and crushed)1 large
- 1 tbsp
- 2 unit
- 1 cup
- ½ pint
- 1 unit
Method
1
Heat the lard or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2
Add the cubed pork in batches, browning on all sides without crowding the pan. Work in two or three batches if needed to ensure proper browning.
12 minutes
3
Remove the browned pork and set aside. Add the chopped white onions to the same pot and sauté until softened and translucent.
5 minutes
4
Sprinkle the Hungarian sweet paprika over the onions and stir constantly for about 1 minute to bloom the spice and prevent it from burning.
5
Return the pork to the pot, then add the drained sauerkraut, crushed tomatoes, sugar, and bay leaves. Stir well to combine all ingredients.
6
Pour in the water, stirring to distribute the liquid evenly. Season with salt and pepper to taste.
7
Bring the mixture to a simmer, then reduce heat to low, cover partially, and simmer gently until the pork is tender.
60 minutes
8
Stir in the sour cream at the end of cooking, folding it gently into the stew until fully incorporated. Do not let the mixture boil after adding the sour cream, as it may curdle.
2 minutes
9
Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.
10
Serve the pork and sauerkraut hot, spooning the creamy sauce over each portion.