Ingredients
- Lard (3 tablespoons)
- Onion (4, chopped)
- Cumin Seeds (1 tablespoon)
- Pork Shoulder (800 grams)
- Garlic (4 cloves, crushed)
- Plain Flour (2 tablespoons)
- Paprika (2 tablespoons)
- Beef Stock (1.5 liters)
- Bay Leaves (4)
- White Sauerkraut (400 grams)
- Whipping Cream (200 milliliters)
- Sour Cream (4 tablespoons)
Instructions
Steps
- In a saucepan, heat lard over medium heat and sauté onion until golden, about 5-8 minutes. Then, add cumin seeds and pork shoulder, cooking for 10 minutes until browned.
- Stir in garlic, season with salt and pepper, then sprinkle plain flour over the mixture. Cook for about a minute before adding paprika and cooking for an additional minute.
- Pour in half of the beef stock, add bay leaves, and cover to simmer on low heat for 30 minutes.
- Stir in white sauerkraut, the remaining beef stock, and a splash of sauerkraut pickling juices. Cover and simmer for another 30 minutes, stirring occasionally until the pork is tender. Finally, mix in whipping cream and simmer for 5 more minutes to blend the flavors. Adjust seasoning and serve hot, topped with a dollop of sour cream.