ReceptnaptárSvinsko s kiselo zele (Bulgarian pork with sauerkraut)
Svinsko s kiselo zele is a staple of Bulgarian winter cooking, linking cabbage fermented in barrels with the pig-killing season. Pork shoulder turns tender slowly with the sauerkraut, while paprika gives it a deep, warm colour. It is a cheap, simple dish that keeps for 5 days in a container, which also makes it ideal for cooking ahead.
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Ingredients
Method
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- Brown the meat in the oil, add the onion and cook for 5 minutes.
- Sprinkle with the paprikas, add the passata and 200 ml water and braise covered for 25 minutes.
- Add the sauerkraut, bay leaves and peppercorns and pour in 300 ml water.
- Braise covered over low heat (or in a 180 °C oven) for another 40 minutes until the meat is tender.
- Serve with bread; it keeps 5 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- If the sauerkraut is very sour, rinse it in cold water before squeezing it out.
- Made in the oven in an earthenware dish, it is even juicier and does not catch. In a fan oven, braise it at 160 °C.
- A spoonful of sugar or a little grated apple takes the edge off the sauerkraut if you find it too sour.
Frequently asked questions
Which cut of pork is best for it?
Shoulder or neck: they are a little fattier, so they stay tender and juicy through long braising.
Can I freeze it?
Yes, sauerkraut dishes freeze well, and it keeps for 3 months. The flavour is even better the next day, reheated.
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