Pork with Sauerkraut (Székelykáposzta)
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- เผยแพร่เมื่อ 27 พ.ค. 2017
- This is a simple, traditional Hungarian dish, which starts with a „pörkölt” (pork-stew) base. After that sauerkraut is added which gives it a nice, tangy flavor. It's easy to make in a big batch, and also can be made in pressure cooker or slow cooker.
Ingredients (for 4-6)
700 gr (1,5 lbs) pork shoulder
1 kg (2,2 lbs) Sauerkraut
3 tbsp lard (preferably Mangalica)
1 large onion
1 tomato
½ green (or yellow Hungarian) pepper
1 clove of garlic
4-5 tsp of (Hungarian) paprika
salt
ground caraway seeds
ground black pepper
4-5 bay leaves
For serving:
Sour cream
Slices of white bread
1. Finely chop the onion. Cut the tomato in half, remove the stem and seeds from the paprika, cut the garlic into 2-3 pieces
2. Gently heat the lard in a large pot. Add the chopped onion, stir and sweat it on low heat
3. Meanwhile slice the pork and cut it into 1” cubes
4. When the onion is translucent, remove the pot from the heat, and stir in 3 tsps of good quality paprika
5. Put the pot back to the heat and immediately add the meat. Stir and cook on medium heat until the pork has seared all over.
6. Season with 1 heaped tsp of salt, 1 tsp ground caraway seeds and 1 tsp of ground black pepper. Add the garlic, tomato and pepper. Stir well.
7. Pour about 300 ml (1cup) water over then cover and cook on low heat for about 30 minutes.
8. Get the sauerkraut and taste how sour it is. If it's too sour (I mean very-very sour) rinse it out under cold running water then drain.
9. Check the stew: the pork should be half-done. Now add the sauerkraut into the pot, sprinkle some more paprika and black pepper over, add the bay leaves and mix everything together well.
10. Pour 200ml (3/4cup) water over. Cover, and cook on low heat about 1 hour.
11. Check it occasionally, stir and add some more water if needed. (it should be juicy, not dry!)
12. Cook until the pork and the sauerkraut are tender.
13. Serve with sour cream poured over, sprinkle a little bit of paprika on top and slices of white bread on side.
14. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/
One thing I learned of my own mistake....never rinse the saurkraut again. I washed out all the flavor. I now just drain well and that's enough if the saurkraut too sour, but usually not. Thanks for the recipe.
Many thanks, Betty for your comment. I agree with you about not rinse too much (or at all) the sauerkraut. Usually the prepacked versions are not too sour, but here in Hungary I usually buy it at markets from barrels and sometimes they are really (I mean very-very much) sour and/or salty. I always taste it before cooking and rinse it if needed.
I love all that Paprika. I like to use a lot of Paprika myself when I cook.
I like adding some home made kolbasz to it. but preferrably leave it to cook uncovered so it does not become soupy. The liquid should evaporate.
Adding some home made kolbasz sounds mouthwatering! It's up to your liking how soupy you like this dish (I prefer it with more liquid :D) Thank for your comment!
I have tried many different versions of this recipe and yours is phenominal!
Many thanks! I'm really happy that you liked it!!
The Vintage Piper This recipe is exactly how my mother did it. Perfect. Many thanks.
Fantastic recipe
Semmi a kutyának!!!!!!
Seriously I am so glad I found your channel. I cannot wait to try your recipe. There will be no leftovers for the dogs I bet!
Many thanks! I'm glad you like my channel. In my kitchen, there is always some bites for the doggy (even if I would eat the whole meal by myself :D :D)
IstvanN1961 Ez az igazi recept én szerintem. Anyukám pontosan így készítette. Brazíliában nőttem fel mint büszke Magyar. Semmi a kutyának. Pontosan.
@@urmenyi We all vary the recipes according our family's likes and dislikes. My mother used bacon fat for other dishes most of the time rather pork lard and so do I. But even in Hungary it is common to adjust the recipe to personal tastes!
Üdvözlet Amerikából!
The seeds of the peppers are really healthy. I don't know why they are taken out.
Honestly, I don't know... Sometimes I don't discard them, sometimes I do. I agree with you, we can leave them in, and cook them. Thank you for your comment!
Wonderful!! Thank you!! This looks awesome!! Mike
I'm happy that you like it, Mike!
Kipróbáltuk. Remeken sikerült. Gratulálok Brazíliából.
Nagyon köszönöm! Igazán örülök, hogy jól sikerült és ízlett!!!
Nagyon finom volt!!!
Nagyon örülök, hogy ízlett!! :)
I love that your dog even gets the sour cream topping!
She deserves the perfect serving :D
is this different from Szekely guylas? or just different name for same thing.
Yes, Székely gulyás - Székely káposzta is the same dish, just different names :)
Really good recipe, could anything can be revealed of the background music too?
Thank you for your kind comment! The background music is based on a Hungarian folk song ("A karádi falu végén"). My husband made and played it, it is his version :D
This is a sauerkraut dish. I am hungarian. We do not rinse the sauerkraut at all.
Sometimes I rinse it - sometimes not. I always taste it before cooking. If it too sour (I mean very-very much) I rinse it.
70 deka hús 6 embernek? Megsütött a nap?
Finom az étel biztosan. Ki fogom próbálni valamelyik nap. De engem a zenei aláfestés érdekelne. Sokat hallottam már ezt a szép zenét de nem tudom a nevét. Megmondanád? Feri
Örülök, hogy tetszik a recept :) A zene eredetije a "A karádi falu végén..." című magyar népdal, férjem által átkomponálva :)
Bloody lovely yum yum tried it
Xo
Hol a gersli??
Egy másik receptben :) Mi gersli nélkül, viszont kenyérrel esszük
Henrik Gemereui Nem megy együtt. Krumpli pirével nagyon jó. Vagy kenyérrel.
Gerslivel a vidéki szegények dúsították, a klasszikus székelykáposzta sertéspörkölt és savanyúkáposzta összefőzve, semmi más.
@@deeppurple6925 Így van.