👨‍🍳 作り方

1. 1

   Heat oil or bacon fat in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

2. 2

   Add the cubed pork to the pot. Brown the pork on all sides, stirring occasionally. This should take about 10-15 minutes.

3. 3

   Stir in the sweet red paprika and cook for 1 minute, stirring constantly to prevent burning.

4. 4

   Add the drained and chopped sauerkraut, bay leaves, and black peppercorns to the pot. Stir everything together well. If the mixture seems dry, add about 1 cup of water or reserved sauerkraut brine.

5. 5

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or until the pork is tender. Stir occasionally, adding more liquid if it becomes too dry.

   💡 プロのコツ: For a deeper flavor, you can simmer for up to 1.5 hours.
6. 6

   Once the pork is tender and the flavors have melded, remove the bay leaves. Taste and adjust seasoning if necessary (though salt is usually not needed).

7. 7

   Serve hot, garnished with fresh chopped dill. This stew is excellent served with crusty bread, mashed potatoes, or rice.

   💡 プロのコツ: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.