Thursday, December 23, 2010

Hungarian Sauerkraut and Pork

1 lb pork cubed
1 1/2 lbs. sauerkraut, rinse and drained
1 white onion, chopped
2 Tbls. oil to brown the meat (if meat is very lean)
2 Bay leaves
1-2 cups of water
salt and pepper to taste

Brown the meat in a large pot. Don't overcrowd.
When meat is browned add chopped onions and sautee until soft.
Put in the drained sauerkraut and bay leaves.
Add water, cover and cook slowly for about one hour, or until meat is tender.
Season with salt and black pepper. (Taste before adding salt - sauerkraut can be very salty)
Serve hot with a slice of fresh bread.

This serves 4 and freezes well.

Note: Rinse well if the sauerkraut is very salty  or sour. Some people prefer to serve this dish with a dollop of sour cream and fresh bread.

tags: Hungarian Sauerkraut and Pork recipe, toros kaposzta recipe, toros recipe, pomana porcului, cabage with braised pork recipe, braised pork with sauerkraut recipe, toroskaposzta recipe

No comments:

Post a Comment

Your comments are welcomed and appreciated!
Thanks for visiting.