Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup Lubuski beer
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 2 cups sauerkraut, drained and rinsed
- 2 medium potatoes, peeled and diced
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a bowl, toss the pork cubes with flour until coated.
2. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the pork and brown on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Pour in the chicken broth and Lubuski beer, scraping the bottom of the pot to release any browned bits. Add the bay leaves, thyme, smoked paprika, and caraway seeds. Bring to a boil.
5. Return the pork to the pot and add the sauerkraut and potatoes. Stir to combine.
6. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the pork is tender and the potatoes are cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with crusty bread or boiled potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning the pork, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 18g
Saturated Fat: 5g
Cholesterol: 90mg
Sodium: 1200mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 4g
Protein: 32g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Lubuski beer can be substituted with any light beer or lager.
- Sauerkraut can be substituted with shredded cabbage.
Variations:
- Add diced carrots or parsnips for extra sweetness and texture.
- Use smoked pork instead of regular pork for a smokier flavor.
- Add a dollop of sour cream or crème fraîche on top of each serving for a tangy contrast.
Tips and tricks:
- Make sure to brown the pork well before adding the liquid to develop a rich flavor.
- If the stew is too thick, add more chicken broth or beer to thin it out.
- For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the stew during the last 10 minutes of cooking.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme or parsley on top.
Garnishes:
Garnish each serving with a dollop of sour cream or crème fraîche, if desired.
Pairings:
Serve the stew with a side of crusty bread or boiled potatoes. A green salad or roasted vegetables would also make a great side dish.
Suggested side dishes:
- Crusty bread
- Boiled potatoes
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too salty, add a peeled and diced potato to absorb some of the saltiness.
- If the stew is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the stew during the last 10 minutes of cooking.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Lubuski Style Pork Stew is a traditional Polish dish from the Lubusz Voivodeship region in western Poland. It is typically made with pork, sauerkraut, and Lubuski beer, which is a popular beer brand in the region.
Flavor profiles:
This stew has a savory, slightly tangy flavor from the sauerkraut and beer, with hints of smokiness from the paprika and caraway seeds.
Serving suggestions:
Serve the stew in a large pot or Dutch oven for a rustic, family-style presentation.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish