Ingredients with Measurements:
- 1 lb. pork shoulder, sliced into thin strips
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. paprika
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. sauerkraut, drained and rinsed
- 1/2 cup chicken broth
- 2 tbsp. vegetable oil
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sliced pork and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
4. Stir in the paprika, caraway seeds, salt, and black pepper and cook for 1-2 minutes.
5. Add the sauerkraut and chicken broth to the skillet and stir to combine.
6. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, stirring occasionally, until the pork is tender and the sauerkraut is cooked through.
7. Serve hot with your choice of sides.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
5. Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the pork and sauerkraut
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 345
- Fat: 22g
- Carbohydrates: 10g
- Protein: 26g
- Sodium: 1050mg
- Fiber: 4g
- Sugar: 4g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Chicken broth can be substituted with beef broth or vegetable broth.
Variations:
- Add sliced potatoes to the skillet for a heartier meal.
- Use smoked paprika for a smokier flavor.
- Add sliced apples or pears to the skillet for a touch of sweetness.
Tips and tricks:
- Make sure to drain and rinse the sauerkraut before adding it to the skillet to remove any excess salt.
- If the skillet is too dry, add more chicken broth as needed.
- For a thicker sauce, mix 1 tbsp. of cornstarch with 1/4 cup of cold water and stir into the skillet during the last 5 minutes of cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave-safe dish in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Gyulai-style pork and sauerkraut in a large serving dish with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or green onions
Pairings:
- Serve with crusty bread or boiled potatoes.
Suggested side dishes:
- Roasted vegetables or a side salad.
Troubleshooting advice:
- If the pork is tough, simmer it for an additional 10-15 minutes until it is tender.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Gyulai-style pork and sauerkraut is a traditional Hungarian dish that originated in the town of Gyula.
Flavor profiles:
- This dish has a savory and slightly tangy flavor from the sauerkraut, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the Gyulai-style pork and sauerkraut as a main course for dinner.
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Region: Hungarian