Ingredients
- Lard3 tablespoons
- Onion4 Chopped
- Cumin Seeds1 tablespoon
- Pork Shoulder800g
- Garlic4 Cloves Crushed
- Plain Flour2 tablespoons
- Paprika2 tablespoons
- Beef Stock1 1/2 L
- Bay Leaves4
- White Sauerkraut400g
- Whipping Cream200ml
- Sour Cream4 tablespoons
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Heat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins. Tip in the cumin and pork, and fry for 10 mins all over until browned. Add the garlic, season well and scatter over the flour. Cook for about a minute, then add the paprika and cook for 1 min more.
Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender. Stir in the cream and simmer for 5 mins to combine the flavours. Season to taste, the serve garnished with a spoonful of soured cream.
This recipe has been provided by Apetit Online and not been re-tested by us.
