Braised Sauerkraut with Pork

Name: Braised Sauerkraut with Pork
Prep time: PT25 minutes
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 55 minutes
Yield: 6
Cuisine: Serbia
Ingredients: 1.5 kg Sauerkraut (Kiseli Kupus) (rinsed and roughly chopped if leaves are large); 700 g Pork Shoulder or Pork Belly (cut into 1.5-inch cubes); 2 large Onions (chopped); 4 cloves Garlic (minced); 2 tbsp Pork Fat or Vegetable Oil; 2 tsp Sweet Paprika; 1 tsp Smoked Paprika; 2 Bay Leaves; to taste Salt; to taste Black Pepper; as needed Water or Broth (to cover ingredients)

Podvarak od Kiselog Kupusa sa Svinjetinom

A hearty and comforting one-pot dish featuring slow-braised sauerkraut with tender pieces of pork, often seasoned with paprika and bay leaves, resulting in a deeply flavorful and satisfying meal.

準備時間25 minutes

調理時間2 hours 30 minutes

合計時間2 hours 55 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a large, heavy-bottomed pot or Dutch oven, heat the pork fat or oil over medium-high heat. Brown the pork cubes on all sides until golden brown. Remove the pork and set aside.
2
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Stir in the sweet paprika and smoked paprika. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the paprika.
4
Add the rinsed and chopped sauerkraut to the pot. Stir to combine with the onions and spices.
5
Return the browned pork to the pot. Add the bay leaves, salt, and pepper. Pour in enough water or broth to almost cover the ingredients.
6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise for at least 2 to 2.5 hours, or until the pork is very tender and the sauerkraut has softened and melded with the flavors. Stir occasionally, adding more liquid if it becomes too dry.
7
Taste and adjust seasoning with salt and pepper as needed before serving.

調理履歴を記録する

💡 プロのコツ

✓Rinsing the sauerkraut can reduce its tanginess; adjust rinsing based on your preference.
✓Using a combination of pork shoulder and pork belly will yield a richer flavor and more tender meat.
✓For an even deeper flavor, you can add a piece of smoked pork rib or a smoked ham hock to the pot while braising.
✓This dish is excellent made a day in advance, as the flavors meld beautifully overnight.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a few dried prunes or chopped apples to the pot during the last hour of braising for a touch of sweetness.
For a spicier version, add a pinch of red pepper flakes along with the paprika.
Serve with mashed potatoes or crusty bread to soak up the delicious juices.