- Serves: 6
- Cook Time: 1 hour 10 minutes
- Prep Time: 25 minutes
- Effort: easy
- 100 g rindless streaky bacon, cut into 3cm pieces
- 1 kg boneless pork shoulder, trimmed of fat, cut into 4cm chunks
- 1 large red onion, roughly chopped
- 2 large cloves garlic, crushed
- 2 tbsp flour
- 2 tbsp sweet paprika
- 1 tbsp sage, chopped
- 2 tsp leaves rosemary, chopped
- 1 tbsp marjoram, chopped
- 2 tsp thyme, leaves onlychopped
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 500 ml apple juice, or cider
- 1 kg sauerkraut, drained and rinsed
- 2 tart cooking apples, cored and sliced
- 275 ml soured cream
- 1 tbsp dill, chopped
- 1 tbsp parsley, chopped
1. In a large heavy-based saucepan or casserole pan, fry the bacon until crisp over a moderate heat. Remove from the pan and set aside, leaving behind 1 to 2 tablespoons of bacon fat in the pan.
2. Add the pork to the pan and fry, stirring, until it's brown on all sides. Stir in the onion and garlic, and cook over a lower heat until onion softens. Sprinkle in the flour and paprika over the vegetables and meat. Stir to combine, and fry the vegetables and meat until they're golden brown.
3. Add apple juice and sauerkraut, stir well, cover the pan, and simmer for about 45 minutes, or until meat is tender. Stir occasionally, adding a dash more apple juice or water if you think it needs it.
4. During the last 10 minutes of cooking, stir in sliced apples and simmer until the fruit is just tender but still holds its shape. Stir in sour cream, heat through and scatter with the crisp bacon pieces. Serve sprinkled with chopped dill and parsley and accompanied with steamed red potatoes.
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