Pork & Sauerkraut
for 5 litre saucepan – serves 8 – 10


  • 1.5 kg pork cut in small chunks
  • 1 medium onions diced
  • 2 cloves garlic diced
  • 4 tbsp paprika
  • sunflower oil
  • pepper (salt is not needed as the sauerkraut is salty!)
  • ½ tsp caraway seeds
  • 1 tsp marjoram
  • 1 medium tomatoes
  • 1 green capsicum
  • 1.5 kg sauerkraut
  • 1 cup sour light cream
  • 1 tbsp plain or corn flour
  • fresh parsley (preferably flat leaf)
  • fresh dill


  1. Fry onions in oil till glassy, add paprika and mix well – do not leave on heat too long as paprika will go bitter!
  2. On a high heat add pork and garlic and brown all over.
  3. Add pepper, marjoram and caraway seeds.
  4. Just cover with water and let simmer for about an hour and a half with lid on.
  5. Finely chop capsicum, tomato and add once meat is quite soft.
  6. Up to this point this is the same as a basic pörkölt.
  7. Add sauerkraut and mix well keeping on a medium heat.
  8. Cook for about another half an hour – not too long as the sauerkraut should be slightly crunchy.
  9. Mix the sour cream and flour well and add to the meat and sauerkraut, mixing in well.
  10. Top with finely chopped parsley and dill to serve.