👨‍🍳 Instructions

1. 1

   Pat the pork cubes dry with paper towels and season with salt and black pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork in batches until golden brown on all sides. Remove the pork and set aside.

   💡 Tip: Drying the pork ensures a better sear. Browning in batches prevents steaming.
2. 2

   Add the chopped onions and bell peppers to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.

   💡 Tip: Sweating the vegetables builds a flavor base for the stew.
3. 3

   Add the minced garlic, sweet paprika, black pepper, and dried savory. Cook for 1 minute until fragrant.

   💡 Tip: Toasting the spices briefly enhances their aroma.
4. 4

   Stir in the tomato paste and cook for another minute. Add the canned chopped tomatoes, pork or beef broth, and the bay leaf. Bring to a simmer.

   💡 Tip: Dissolving the tomato paste in the heat deepens its flavor.
5. 5

   Return the browned pork to the pot. Cover and reduce the heat to low. Simmer gently for 1 hour and 30 minutes, or until the pork is very tender.

   💡 Tip: Low and slow cooking is key to tender pork.
6. 6

   Add the drained and chopped sauerkraut to the pot. Stir well to combine. Continue to simmer, covered, for another 30 minutes, allowing the flavors to meld and the sauerkraut to soften.

   💡 Tip: Ensure there is enough liquid; add a splash more broth or water if the stew seems too dry.
7. 7

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.

   💡 Tip: This dish is traditionally served with mashed potatoes or crusty bread.