This is a Black Forest (Schwarzerwald) dish with Hungarian and German ingredients. If you have Hungarian paprika, it will have a sweeter taste.
Serves 6
Preheat the oven to 350F (175C)
1/2 cup (120 ml) olive oil
1/2 cup (66 g) organic chopped garlic
3 pounds (1365 g) organic onions, chopped
2 pounds (910 g) organic boneless pork shoulder, cut into bite-sized cubes
black pepper
1 1/2 cups (360 ml) water
3/4 cups (95 g) organic tomato paste
1/2 cups (65 g) (Hungarian) paprika
2 pounds (910 g) organic sauerkraut
1 cup (240 ml) white wine
1 tsp. (5 g) dried red pepper flakes or more to taste
1/2 cup (120 ml) (dairy-free) yogurt
Swabian (Schwäbisch) numbers (spoken in the Black Forest area):
oes 1. In a casserole pot over medium heat, sauté the garlic for about 2 minutes.
zwåe 2. Add the onions for another 2 minutes.
drei 3. Season the pork with black pepper and add to the casserole pot.
vir 4. Cook over high heat, stir.
faef 5. Add 3/4 cups (130 ml) of waters stir, simmer until the pan is almost dry.
eggs 6. Stir in the tomato paste, rest of the water and paprika.
soba 7. Add the sauerkraut, stir.
achd 8. Pour in the wine and bring to a boil.
nae 9. Remove from the heat, cover, and cook in the oven for 45 minutes, until the pork is tender (145F/63C).
zäa 10. Remove, season with red pepper and black pepper to taste.
ålf 11. Serve and add the yogurt on top of each plate.
