Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1 cup sauerkraut, drained and rinsed
- 1/2 cup sour cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, about 5-7 minutes.
3. Remove the pork from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic, sweet paprika, caraway seeds, salt, and black pepper to the pot and stir to combine.
6. Return the pork to the pot and add the chicken broth.
7. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
8. Cook for 1 hour, stirring occasionally.
9. Add the sauerkraut to the pot and stir to combine.
10. Cover the pot and continue cooking for another 30 minutes.
11. Remove the pot from the heat and stir in the sour cream.
12. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
5. Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 390
- Fat: 26g
- Carbohydrates: 9g
- Protein: 29g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin
- Chicken broth can be substituted with beef broth or vegetable broth
- Sour cream can be substituted with Greek yogurt or heavy cream
Variations:
- Add diced potatoes to the pot with the sauerkraut for a heartier meal
- Substitute the sauerkraut with chopped cabbage for a milder flavor
- Add a can of diced tomatoes to the pot for a slightly tangy flavor
Tips and tricks:
- Brown the pork in batches to ensure even browning
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking
- Taste and adjust seasoning as needed before adding the sauerkraut
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with crusty bread or boiled potatoes
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken
- If the sauce is too thick, add more chicken broth or water
Food safety advice:
- Ensure pork is cooked to an internal temperature of 145°F
Food history:
- Pörkölt is a traditional Hungarian stew made with meat, onions, and paprika
Flavor profiles:
- Savory, slightly tangy, and slightly spicy
Serving suggestions:
- Serve hot with a side of crusty bread or boiled potatoes
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Region: Hungarian