Ingredients with Measurements:
- 1 lb. of pork shoulder, cut into small cubes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp. of caraway seeds
- 1 tsp. of paprika
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 2 cups of sauerkraut, drained
- 1/2 cup of water
- 1 tbsp. of vegetable oil
- 1 lb. of prdelačka (Czech dumplings)
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add prdelačka and cook for 10-15 minutes or until they float to the surface. Drain and set aside.
2. In a skillet, heat vegetable oil over medium heat. Add pork shoulder and cook until browned on all sides.
3. Add onion and garlic to the skillet and cook until softened.
4. Add caraway seeds, paprika, salt, and black pepper to the skillet and stir to combine.
5. Add sauerkraut and water to the skillet and stir to combine.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the pork is cooked through and the sauerkraut is tender.
7. Serve the prdelačka with the sauerkraut and pork mixture on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 22g
Carbohydrates: 60g
Protein: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Add diced potatoes to the sauerkraut and pork mixture for a heartier dish.
- Add chopped apples to the sauerkraut and pork mixture for a sweet and savory flavor.
- Use different types of meat, such as chicken or beef, instead of pork.
Tips and tricks:
- Make sure to drain the sauerkraut before adding it to the skillet.
- Cook the prdelačka in salted water to add flavor.
- Serve with a dollop of sour cream on top for added creaminess.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a Czech beer or a glass of white wine.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the sauerkraut is too sour, add a pinch of sugar to balance out the flavors.
- If the pork is tough, cook for a longer period of time or add more liquid to the skillet.
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:
Prdelačka is a traditional Czech dumpling made from flour, eggs, and milk. Sauerkraut is a popular ingredient in Czech cuisine, often used in stews and casseroles.
Flavor profiles:
This dish is savory and slightly tangy from the sauerkraut, with a hint of sweetness from the pork.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Czech