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Ingredients
- 3 tablespoons Lard
- 4 Chopped Onion
- 1 tablespoon Cumin Seeds
- 800g Pork Shoulder
- 4 Cloves Crushed Garlic
- 2 tablespoons Plain Flour
- 2 tablespoons Paprika
- 1 1/2 L Beef Stock
- 4 Bay Leaves
- 400g White Sauerkraut
- 200ml Whipping Cream
- 4 tablespoons Sour Cream
Instructions
step 1
Heat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins. Tip in the cumin and pork, and fry for 10 mins all over until browned. Add the garlic, season well and scatter over the flour. Cook for about a minute, then add the paprika and cook for 1 min more.
step 2
Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.
step 3
Add the sauerkraut, remaining stock and a drizzle of the sauerkraut pickling juices. Simmer with the lid for 30 mins, stirring occasionally, until the meat is tender. Stir in the cream and simmer for 5 mins to combine the flavours. Season to taste, the serve garnished with a spoonful of soured cream.
This recipe has been provided by Apetit Online and not been re-tested by us.
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