Pork stew with sauerkraut. Add the pork cubes and brown. Stir in the onion and garlic; cook until onion is soft. Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut—is perfect for every celebration.
You can have Pork stew with sauerkraut using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pork stew with sauerkraut
- Prepare 500 g of pork shoulder.
- You need 200 g of smoked gammon.
- Prepare 1-1.5 kg of sauerkraut.
- You need 1 of large onion.
- Prepare 1 of bell pepper.
- Prepare 2 of tomatoes.
- You need 4 cloves of garlic.
- You need 1 tsp of caraway seed.
- It’s 1 tbsp of paprika.
- Prepare 2 of bay leaf.
- It’s of Oil to fry onion.
- Prepare to taste of Salt and pepper.
The flavors of the pork, sauerkraut, paprika, and caraway compliment each other wonderfully, while the cream softens it all out to perfection. Warming sauerkraut stew or bigos with pork and spicy sausages, one of the most popular Polish recipes. This Polish sauerkraut stew is everything that a winter stew should be: hearty, comforting, it warms you up from inside and leaves you full and satisfied. Stir in sauerkraut, brown sugar, beer, and caraway seeds.
Pork stew with sauerkraut instructions
Dice onions and fry gently in oil until golden, remove from heat and add paprika chopped tomato crushed garlic and bell sliced pepper. Cut both of the meat up into small bite size pieces and season with salt and pepper. (Be careful as the smoked ham already contains salt)..
Put the saucepan back on the heat, turn it up to medium-high, and add your seasoned meat. Cook until the meat has browned and seared on the outside. Then add spices and bay leaves. Pour in enough water or stock until it just covers the meat, bring it up to a simmer, then reduce heat to low and cook slightly uncovered stirring occasionally until the pork is halfway cooked, about 30 minutes..
Drain the +sauerkraut in a colander and rinse it gently under cold water until some but not all of the vinegary liquid drains out. Add the drained sauerkraut to the stew and pour as much water to almost cover the stew. Simmer, slightly uncovered until the pork is tender and the sauerkraut wilts down. About another 30 minutes. Serve with sour cream and freshly baked bread/roll..
Bring mixture to a simmer then place seared pork on top. Oma's Pork Hocks and Sauerkraut Pork hocks and sauerkraut, aka Eisbein und Sauerkraut, was a favorite of my Opa. It's a really old traditional German meal especially well known in the Berlin area. Make sure you buy fresh pork hocks, not smoked. As the pork is searing, preheat the oven.
