One of the distinctive features of Bulgarian cuisine is the use of several varieties of pepper in the same dish. Meat dishes are no exception. It is the combination of red sweet, red ground, hot and black ground pepper that gives pork with sauerkraut its unique taste. This dish will be especially appreciated by those who generally like spicy foods.
It is necessary
-
- pork - 1kg;
- sauerkraut - 1 head of cabbage;
- large onion;
- sweet peppers (dried) - 3 pcs.;
- ground red pepper - 1.5 tsp;
- ground black pepper - to taste;
- hot pepper - 2-3 pods;
- pan;
- clay pot (gyuvech).
Instructions
Step 1
To prepare this dish, you need cabbage fermented with a head of cabbage. You can also use chopped, but it should not contain any additives. Carrots and cranberries, which are very often added when salting, are not needed in this case. The ratio of cabbage and meat is about 1: 1, but if some of the products turn out to be a little more, it's okay. Small deviations in flavor proportions will not spoil.
Step 2
Cabbage should be moderately sour. This can be adjusted. Rinse too acidic, and if there is not enough acid, add a couple of tablespoons of tomato paste. But this is an extreme case, it is better to do without tomato.
Step 3
Cut a large onion into small cubes. Add both types of ground pepper to the cabbage and mix.
Step 4
Prepare the pork. For this dish, it is better to use soft parts of the carcass, with a minimum amount of bones. Rinse it, peel it from films, cut into portions. For this dish, a high saucepan is preferable so that the meat and cabbage can be stacked in layers.
Step 5
Place a layer of cabbage on the bottom of the pot. Add 1 pod of hot or red ground pepper to it. Put a layer of meat on top, on it - another layer of cabbage, also adding a pod of pepper to it. There may be many layers, but calculate so that the cabbage is on top.
Step 6
Pour the cabbage brine over the contents of the saucepan. If it's too harsh, use water instead. The liquid should lightly cover the top layer. Cover the pot with a lid.
Step 7
Preheat oven to 200 ° C. Place a saucepan in it and simmer the pork and sauerkraut for about an hour.
Step 8
Pork ribs can also be cooked with sauerkraut. The ratio of meat to cabbage is about the same. For this dish, you will also need a head of onion and 2-3 tablespoons of paprika. Put the ribs in a saucepan, cover with water and cook for about twenty minutes. In addition to preparing the ribs, this operation will also give you the broth that you will need later.
Step 9
Chop the onion and fry until golden brown. Add paprika to the cabbage, mix it all with the onion and pour over the ready-made broth. Add some cabbage brine. Place the cabbage in the oven and simmer until half cooked.
Step 10
Place a layer of cabbage on the bottom of a clay pot, and a layer of meat on it. Alternate layers so that the cabbage is on top. Place the dish in the oven, preheating it to 200 ° C. Wait for the contents of the pot to boil and simmer for an hour.
