👨‍🍳 作り方

1. 1

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season pork cubes generously with salt and pepper. Sear the pork in batches until browned on all sides. Remove pork and set aside.

   💡 プロのコツ: Don't overcrowd the pot; sear in batches for better browning.
2. 2

   Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add minced garlic, smoked paprika, and caraway seeds, and cook for another minute until fragrant.

3. 3

   Return the seared pork to the pot. Add the rinsed sauerkraut, bay leaves, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

   💡 プロのコツ: Ensure the liquid covers most of the ingredients.
4. 4

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the pork is very tender. Stir occasionally.

   💡 プロのコツ: Low and slow cooking is key for tender pork.
5. 5

   Add the drained and rinsed cannellini beans to the pot. Stir and continue to simmer, uncovered, for another 20-30 minutes, allowing the stew to thicken slightly.

   💡 プロのコツ: Uncovered simmering helps to reduce the liquid and thicken the stew.
6. 6

   Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving. Ladle the stew into bowls and garnish with fresh chopped parsley.

   💡 プロのコツ: Taste and adjust seasoning at the end, as sauerkraut and broth can be salty.