Ingredients with Measurements:
- 1 pound pork shoulder, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups sauerkraut, drained and rinsed
- 2 cups chicken broth
- 1 teaspoon caraway seeds
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the sauerkraut, chicken broth, caraway seeds, and bay leaf.
4. Season with salt and pepper to taste.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
6. Remove the bay leaf and discard.
7. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Fat: 14g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use smoked sausage instead of pork for a different flavor.
Tips and tricks:
- Rinse the sauerkraut to remove excess salt and sourness.
- Brown the pork well to add flavor to the stew.
- Simmer the stew over low heat to allow the flavors to meld together.
Storage instructions:
- Store leftovers 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.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with crusty bread or boiled potatoes.
Suggested side dishes:
- Roasted Brussels sprouts or green beans
Troubleshooting advice:
- If the stew is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sauerkraut and pork stew is a traditional dish in many Eastern European countries, including Germany, Poland, and Hungary.
Flavor profiles:
- The stew is tangy and savory, with a hint of sweetness from the caraway seeds.
Serving suggestions:
- Serve the stew as a main dish for a hearty meal.
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Region: German