This dish has 3 all time Polish favourites in it – pork and sauerkraut as well as caraway seeds.
The sauerkraut in this dish does not have any hint of “sour” and is just wonderful.
500g to 600g of shoulder or spare rib pork cut into cubes
Around 450g of sauerkraut – this is half a large jar or a small jar if you can find these.
2 onion – finely chopped
2 cloves of garlic – crushed
1 teaspoon caraway seeds
350ml chicken stock – can be made from stock cubes
2 tablespoons of plain flour
Salt & ground black pepper
Oil for frying
2 tablespoons of soured cream
Chopped flat leaf parsley to garnish
Put the sauerkraut in a saucepan and cover it with water, bring it to the boil then simmer gently for about 10 minutes and then drain the sauerkraut.
Pre heat the oven to Gas Mark 3 – 1600C
On a large plate mix together the flour, salt and pepper.
Coat the pork cubes in the flour mixture and brown these in the oil in a hot frying pan.
Place the pork into a casserole dish.
Lightly fry the onions and garlic in the frying pan and then add them to the pork.
Add the sauerkraut and the caraway seeds to the casserole dish.
Mix the ingredients together and add the stock.
Put the lid on the dish and put it in the oven and cook till the meat is tender about 2½ to 3 hours.
Stir in the soured cream and then sprinkle the chopped parsley on top.
Serve with boiled potatoes.
Served in Cadiz, 1964 – 1970 by J & G Meakin
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