Braised Sauerkraut with Pork (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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.