Pork and Sauerkraut a La Budapest

Transport your taste buds to the heart of Hungary with this savory and soulful Pork and Sauerkraut a La Budapest. This hearty dish features tender, slow-simmered pork shoulder infused with the smoky warmth of paprika and the tangy brightness of sauerkraut, all enriched with caraway's earthy aroma. A comforting combination of textures and flavors, this one-pot wonder cooks low and slow, allowing the ingredients to meld into a rich, flavorful stew perfect for cool evenings. Finished with a dollop of creamy sour cream and a sprinkle of fresh parsley, it’s as visually inviting as it is delicious. Simple to prepare yet packed with old-world charm, this dish is ideal for family dinners or entertaining guests. Pair with crusty bread or fluffy dumplings to soak up every drop of the savory sauce.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 pounds pork shoulder
• 2 tablespoons smoked paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 cups sauerkraut, drained
• 1 teaspoon caraway seeds
• 2 cups chicken stock
• 0.5 cup sour cream (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Trim any excess fat from the pork shoulder and cut it into 2-inch cubes.

Step 2

In a small bowl, combine the smoked paprika, salt, and black pepper. Rub the spice mixture evenly over the pork cubes.

Step 3

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the pork on all sides, about 2-3 minutes per side. Remove the browned pork and set aside.

Step 4

In the same pot, reduce the heat to medium and add the diced onion. Sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 5

Return the browned pork to the pot. Add the drained sauerkraut and sprinkle the caraway seeds over the top.

Step 6

Pour in the chicken stock, ensuring the pork and sauerkraut are mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for about 1.5 to 2 hours, or until the pork is fork-tender.

Step 7

Taste and adjust seasoning with additional salt and pepper, if desired.

Step 8

Serve the Pork and Sauerkraut in shallow bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh parsley.

Nutrition Facts

Serving size	(2662.5g)

Amount per serving	% Daily Value*
Calories	2816.4

Total Fat 162.7g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 903.1mg	0%
Sodium 8930.4mg	0%
Total Carbohydrate 62.4g	0%
Dietary Fiber 28.5g	0%
Total Sugars 25.1g
Protein 254.5g	0%

Vitamin D 0IU	0%
Calcium 628.2mg	0%
Iron 23.2mg	0%
Potassium 4799.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 37.3%

Carbs: 9.1%