Ingredients with Measurements:
- 2 pounds of pork shoulder, cut into 1-inch cubes
- 1 tablespoon of vegetable oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of caraway seeds
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 pound of sauerkraut, drained
- 1/2 cup of chicken broth
- 1/2 cup of sour cream
- 1 tablespoon of all-purpose flour
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
3. Add the pork cubes and brown them on all sides, about 5 minutes.
4. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
5. Add the caraway seeds, paprika, salt, and black pepper to the pot and stir to combine.
6. Add the drained sauerkraut and chicken broth to the pot and stir to combine.
7. Cover the pot with a lid and transfer it to the preheated oven.
8. Bake for 1 hour and 30 minutes, or until the pork is tender and the sauerkraut is cooked through.
9. In a small bowl, whisk together the sour cream and all-purpose flour.
10. Remove the pot from the oven and stir in the sour cream mixture.
11. Return the pot to the oven and bake for an additional 10 minutes, or until the sauce has thickened.
12. Serve hot with your favorite side dishes.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 402
- Fat: 23g
- Carbohydrates: 13g
- Protein: 33g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
- Sour cream can be substituted with Greek yogurt or heavy cream.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add sliced apples to the pot for a touch of sweetness.
Tips and tricks:
- Brown the pork cubes in batches to ensure they brown evenly.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Drain the sauerkraut well to prevent the dish from becoming too watery.
- Whisk the sour cream mixture well to prevent lumps from forming.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Pannónia Pork and Sauerkraut in individual bowls or on a large platter.
Garnishes:
- Garnish with fresh parsley or chopped chives.
Pairings:
- Serve with crusty bread or boiled potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed sweet potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, whisk in a little more flour or cornstarch to thicken it.
- If the pork is tough, bake it for an additional 15-20 minutes until tender.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
Food history:
- Pannónia is a region in Europe that includes parts of Austria, Hungary, and Slovenia. This dish is inspired by the traditional cuisine of the region.
Flavor profiles:
- This dish is savory, slightly tangy, and has a hint of sweetness from the sauerkraut.
Serving suggestions:
- Serve the Pannónia Pork and Sauerkraut with a glass of red wine or a cold beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A