Paprika Pork With Sauerkraut

Paprika pork with sauerkraut

Paprika pork with sauerkraut

This was a perfect dinner for a Soccer Sunday.

We started the day’s sporting activities with a nice, leisurely kick scooter ride to watch Paleovirtus Jr. in action with her team, a hard-fought 0 : 0 draw against opposition down from Stockholm.

Later that afternoon, after I had been shopping for pickled cabbage and 2 kinds of pork produce, it was time to watch Manchester United thoroughly outplay deadly rivals Liverpool on their own ground, coming out 2 : 1 victors in the process.

Then, with a grin in place that threatened to split my face in two, I got busy in the kitchen, prepping veggies and frying off bacon, before simmering a nice cargo of prime pig in a paprika and herb ladened sauce.

When dinner was ready, we ate it while watching our local ladies team, Swedish champions Rosengård FC, more than hold their own in the first leg of their UEFA Womens Champions League quarter-final tie against defending champions Wolfsburg, in Germany.

Great football. Great food. Perfect Sunday.

Paprika Pork With Sauerkraut

Ingredients

  • 1.5 kg pork stewing meat
  • 400g sauerkraut
  • 2 onions, thinly sliced
  • 280g smoked cubed bacon
  • 2 bay leaves
  • 5 cloves of garlic, minced
  • 1 tsp smoked Spanish paprika
  • 3 tbsp mild paprika
  • 2 tsp Herbes de Provence
  • 2 tbsp juniper berries, lightly crushed
  • 350 ml of alcohol free white wine
  • salt and freshly ground black pepper to taste

Method

  • Heat 4 tbsp of olive oil over medium heat in a large, lidded non-stick pan. Stir fry the bacon until golden brown. Remove from the pan with a slotted spoon, leaving the rendered fat in the pan. Set the browned bacon cubes aside.
  • Add the onions to the pan, and stir fry until soft and golden, about 5 minutes or so.
  • Add the garlic, and continue to stir fry for a further 3 minutes.
  • Add the smoked Spanish paprika and the mild paprika. Stir fry for a further 3 minutes.
  • Add the Herbes de Provence, the juniper berries, the bay leaves, and salt and freshly ground black pepper to taste. Add the alcohol free white wine, bring up to a low simmer, and cook for 5 minutes.
  • Add the pork, and stir well to coat with the contents of the pan. Add just enough hot water to cover the meat.
  • Return the pan to a low simmer, and cook, covered, for 1 hour, stirring often.
  • Add the fried bacon cubes and sauerkraut to the pan. Stir well, and return to a low simmer. Cook, covered until the meat is tender – an additional 30 minutes ( making about 1½ hours or so in total ) should see you about right.
  • Remove the pan from the heat. Serve. 

Notes

According to your preference, the alcohol free dry white wine could be replaced by ordinary dry white wine, or even an unsweetened grape juice with a splash of added white wine vinegar or lemon juice.

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