I was never a fan of sauerkraut until I tried it in Polish bigos (a meaty stew) at Bar Polski. Since then I have been more open-minded.
This recipe for Pork with Sauerkraut is very surprising and quite frankly, delicious. Although the sauerkraut links this recipe to Central Europe, the presence of chillies provides a South European touch.
This recipe serves four and is great with either rice, baby new potatoes or mashed potato. Serve with a little sour cream and wholegrain mustard for a little cooling and warming treat respectively!
450g lean pork (or veal) diced
60ml vegetable oil
1/2 tsp paprika
400g shredded sauerkraut, drained and well rinsed
2 fresh chillies
90ml pork stock
50ml sour cream
coarse grain mustard
paprika and sage to garnish
In a frying pan cook the pork until it is browned on all sides.
Add the paprika and shredded sauerkraut.
Stir well and transfer to flameproof casserole dish.
Halve the chillies and remove the seeds.
Bury chillies in casserole.
Add stock to the casserole.
Cover tightly and cook over a gentle heat for 1-1 1/2 hours, stirring occasionally to prevent it sticking.
Remove the chillies if desired and season to taste.
Garnish with sage.
Serve with pots of coarse grain mustard, sour cream sprinkled with paprika, and a side of crusty bread.