Hungarian Sauerkraut Pork
Warm, hearty, and packed with rich, tangy flavors, Hungarian Sauerkraut Pork is the ultimate comfort food that celebrates the bold spirit of Hungarian cuisine. Tender chunks of pork shoulder are slow-simmered with flavorful sauerkraut, aromatic garlic, and sweet Hungarian paprika in a savory broth infused with caraway seeds and bay leaves. The dish is finished with a creamy, velvety sauce made from sour cream and flour, adding depth and richness to every bite. Perfect for impressing guests or cozy family dinners, this one-pot meal is best served with crusty bread, boiled potatoes, or pillowy dumplings to soak up the vibrant flavors. Ideal for those seeking authentic Hungarian recipes, this sauerkraut pork dish is a soul-satisfying celebration of rustic, Old-World cooking.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless)
- 4 cups sauerkraut
- 1 large onion
- 4 cloves garlic
- 2 tablespoons paprika (Hungarian sweet paprika preferred)
- 1 teaspoon caraway seeds
- 2 bay leaves
- 2 cups chicken or vegetable stock
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons vegetable oil (or lard)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the pork shoulder into 1-inch cubes and season with salt and pepper.
Finely chop the onion and garlic. Rinse the sauerkraut under cold water if you prefer it less tangy, then drain well.
In a large Dutch oven or heavy pot, heat the vegetable oil (or lard) over medium-high heat. Brown the pork in batches to avoid overcrowding the pan. Remove the browned pork and set aside.
Lower the heat to medium. Add the chopped onion to the same pot and sauté until softened and translucent, about 5 minutes. Add the garlic and cook for an additional minute.
Stir in the paprika and caraway seeds, letting the spices bloom for 30 seconds, then return the pork to the pot.
Add the sauerkraut, bay leaves, and chicken or vegetable stock. Stir everything together and bring to a gentle simmer.
Cover the pot with a lid and simmer over low heat for about 90 minutes, stirring occasionally, until the pork is tender.
In a small bowl, whisk together the sour cream and flour until smooth. Temper the mixture by slowly adding a few spoonfuls of the hot liquid from the pot while whisking.
Stir the tempered sour cream mixture back into the pot, mixing well to combine. Let it simmer uncovered for an additional 10 minutes to thicken the sauce.
Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves before serving.
Serve hot on its own or with a side of crusty bread, boiled potatoes, or homemade dumplings.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1214 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
