Pork stew with sauerkraut (toros káposzta) is an obligatory dish of pig-killing day in several regions of Hungary. Traditionally it’s served for lunch, it’s a real energy bomb, very tasty, high in calories. It’s easy to prepare, it can be fouled up only in one way: if the pork doesn’t get softened properly.
- 500 g (~1 lb) boneless pork (leg, shoulder, etc.), cubed
- 500 g (~1 lb) sauerkraut
- 1 tbsp lard
- 1 bigger onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 3 tsp. sweet ground paprika
- 1-2 tsp. salt
- 200 g (~1 cup) rice
In a stew pan heat up the lard, add finely chopped onions and garlic and sauté until translucent. Remove the pan from the heat, add paprika to the onions, then throw the pork in and mix up. Pour water to cover the meat and put the stew back on the heat.
Bring it to the boil, salt and cook it on medium heat for about 1 hour until the pork is half-cooked. Keep adding water to cover the meat. Add the sauerkraut, pour in water again to cover the dish and continue to cook for about 30-40 minutes. Once the meat and sauerkraut is nearly done, add the rinsed rice and water (1-2 cups) and cook the stew until soft and tender. Serve the pork stew with sour cream and bread.