Ingredients
Lard3 tablespoons
Onion4, chopped
Cumin seeds1 tablespoon
Pork Shoulder800 grams
Garlic4 cloves, crushed
plain flour2 tablespoons
paprika2 tablespoons
Beef Stock1.5 liters
Bay leaves4- White Sauerkraut400 grams
Whipping Cream200 milliliters
Sour cream4 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.