👨‍🍳 Instruktioner

1. 1

   Pat the pork cubes dry and season generously with salt and pepper.

   💡 Proffstips: Drying the pork helps it brown better.
2. 2

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork cubes in batches until golden brown on all sides. Remove the pork and set aside.

   💡 Proffstips: Browning in batches prevents overcrowding and ensures a good sear.
3. 3

   Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.

   💡 Proffstips: Caramelizing the onions adds sweetness and depth to the stew.
4. 4

   Add the minced garlic, Bulgarian sweet red pepper paste, smoked paprika, sweet paprika, and caraway seeds. Cook for 1-2 minutes, stirring constantly, until fragrant.

   💡 Proffstips: Toasting the spices and pepper paste briefly enhances their flavor.
5. 5

   Sprinkle the flour over the onion mixture and stir for 1-2 minutes to cook out the raw flour taste.

   💡 Proffstips: This helps to thicken the stew later.
6. 6

   Gradually whisk in the pork broth or water, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.

   💡 Proffstips: Adding liquid slowly helps create a smooth sauce.
7. 7

   Return the browned pork to the pot. Add the chopped sauerkraut and the bay leaf. Stir to combine.

   💡 Proffstips: Ensure the liquid mostly covers the pork and sauerkraut; add more broth or water if needed.
8. 8

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

   💡 Proffstips: Low and slow cooking is essential for tender pork.
9. 9

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. The sauerkraut will add saltiness, so season carefully.

   💡 Proffstips: The stew can be made a day ahead; flavors often improve overnight.
10. 10

    Serve hot, often with a dollop of sour cream or a side of crusty bread.

    💡 Proffstips: This dish pairs well with a robust red wine.