Pork and Sauerkraut a La Budapest
Transport your taste buds to the heart of Hungary with this savory and soulful Pork and Sauerkraut a La Budapest. This hearty dish features tender, slow-simmered pork shoulder infused with the smoky warmth of paprika and the tangy brightness of sauerkraut, all enriched with caraway's earthy aroma. A comforting combination of textures and flavors, this one-pot wonder cooks low and slow, allowing the ingredients to meld into a rich, flavorful stew perfect for cool evenings. Finished with a dollop of creamy sour cream and a sprinkle of fresh parsley, it’s as visually inviting as it is delicious. Simple to prepare yet packed with old-world charm, this dish is ideal for family dinners or entertaining guests. Pair with crusty bread or fluffy dumplings to soak up every drop of the savory sauce.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 cups sauerkraut, drained
- 1 teaspoon caraway seeds
- 2 cups chicken stock
- 0.5 cup sour cream (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Trim any excess fat from the pork shoulder and cut it into 2-inch cubes.
In a small bowl, combine the smoked paprika, salt, and black pepper. Rub the spice mixture evenly over the pork cubes.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the pork on all sides, about 2-3 minutes per side. Remove the browned pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
Return the browned pork to the pot. Add the drained sauerkraut and sprinkle the caraway seeds over the top.
Pour in the chicken stock, ensuring the pork and sauerkraut are mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for about 1.5 to 2 hours, or until the pork is fork-tender.
Taste and adjust seasoning with additional salt and pepper, if desired.
Serve the Pork and Sauerkraut in shallow bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 8930 mg | 388% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 25.1 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4799 mg | 102% | |
*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.
