Pork stew with sauerkraut is an obligatory dish of pig-killing day in several regions of the country. Traditionally it’s served for lunch, it’s a real energy bomb, very tasty, high in calories, but it doesn’t contain carbohydrate. It’s easy to prepare, it can be fouled up only in one way: if the pork doesn’t get softened properly.
1,2 kg pork (leg, shoulder, etc.), cubed
1 kg sauerkraut
50 g lard
1 bigger onion, diced
2-3 garlic cloves, sliced
3 tsp. sweet ground paprika
1-2 tsp. salt
In a stew pan heat up the lard, add the onion and the garlic and fry until onion becomes “glassy”.
Remove the stew pan from the heat, add paprika to the fried onion, then throw the pork in and mix up.
Pour water to cover the meat and put the stew pan back on the heat.
Bring it to the boil, salt and cook it on medium heat for 1-1,5 hours until the pork is half-cooked.
Add the sauerkraut and cook the stew until both sauerkraut and pork get softened completely.
Serve with sour cream.