Szekely Style Pork Stew with Sauerkraut

Székely cabbage (székelykáposzta) is one of the most comforting dishes of Hungarian cooking – the sour-cream harmony of the sauerkraut and the tender pork is even better the next day.

1. Trim the pork shoulder and cut it into about 3 cm cubes. Chop the onion finely, crush the garlic.

2. In the lard fry the onion glassy, then add the garlic and the paprika. Pour in a little water, so the paprika does not burn and turn bitter.

3. Put in the meat, salt and pepper it, add the caraway and the bay leaf, then with a little water, covered, braise it half tender.

4. Rinse the sauerkraut if needed, then add it to the meat.

5. Cook it all together, until the cabbage softens too and the flavours come together.

6. Mix the sour cream lump-free with the flour, temper it with a little hot liquid, then add it to the cabbage.

7. After a short boil rest it, then serve it with a spoonful of sour cream on top.

Tip: Rested for a few hours, the next day it is even better, because the flavours come together more.