Pork and Sauerkraut Stew

Charmaine Lu -
  • 3 tbsp lard
  • 4 chopped onions
  • 1 tbsp cumin seeds, crushed
  • 800g pork shoulder, chopped into 3cm cubes
  • 4 crushed garlic cloves
  • 2 tbsp flour
  • 2 tbsp smoked paprika
  • 1.2 litres of beef stock
  • 4 bay leaves
  • 400g white sauerkraut, squeezed and chopped
  • 200ml whipping cream
  • 3 tbsp soured cream
  • Cook the onion in the lard for 8 mins to soften, then tip in the cumin and pork, and fry for 10 mins to brown all over. Add the garlic and the flour with some seasoning, and cook for a minute before adding the paprika and cooking for 1 min more. Pour in half the stock, add the bay leaves and simmer, covered, for 30 mins.
  • Add the sauerkraut to the mix along with the rest of the stock and a drizzle of the pickle juices. Simmer for another 30 mins with the lid on, stirring occasionally, until the meat is very tender. Stir in the cream and simmer for 5 mins more, then season well and serve with a dollop of soured cream.
90 mins
4 serving