Recipes & Techniques: Pork and Sauerkraut Stew

Pork and Sauerkraut Stew Serves: 6 to 8 Time: About 2 hours INGREDIENTS 1 (3 lb.) Boneless Center-Cut Kurobuta Pork Roast 3 pounds St. Louis Kurobuta Pork Ribs 4 large onions, choped 3 cloves garlic, minced 1 teaspoon caraway seeds 1 teaspoon celery seeds Salt to taste 1 can chicken broth 2 pounds sauerkraut, drained 1 pint sour cream DIRECTIONS 1. Cut pork into 1 1/2-inch cubes and ribs into 2-inch sections. Place pork and ribs in a very large skillet over low heat. Increase heat and brown on all sides. 2. Meanwhile, combine onions, garlic, caraway seeds, celery seeds, salt, and broth and add to meat. Bring to a boil over high heat and then reduce heat and simmer covered for 1 hour. 3. Now add the sauerkraut and mix well. Continue simmering for 3/4 hour. Remove from heat and allow to cool for a few minutes, then add the sour cream. When well mixed, return to low heat to warm the ingredients. Do not boil. SERVING SUGGESTION Serve with boiled potatoes sprinkled with paprika, and beer. This recipe is from MEAT by the Lobels. back to top

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