Pork with sauerkraut — the traditional Albanian winter dish

Pork with sauerkraut is one of the most beloved dishes of Albanian winter cuisine: the pieces of meat are cooked slowly together with the sauerkraut until they soften completely and absorb the tangy, aromatic flavor of the cabbage. It is a simple, inexpensive and very filling dish, served warm at family tables.

INGREDIENTS (for 4–6 people):

• 700 g pork or beef with a little fat, in medium pieces
• 1 kg sauerkraut, thinly sliced
• 2 medium onions, finely chopped
• 2–3 tablespoons olive oil (or butter)
• 1 tablespoon tomato paste (concentrate)
• 2 bay leaves
• 1 teaspoon black pepper
• Salt to taste (careful: sauerkraut is salty)
• 1 cup water or meat broth (optional)
• 1 teaspoon sweet red pepper (paprika)

PREPARATION STEPS:

1. Rinse the sauerkraut with cold water and squeeze it well to remove excess salt.
2. In a deep pot heat the oil and fry the onion until soft.
3. Add the pieces of meat and sear them on all sides until browned.
4. Add the tomato paste and the red pepper; stir for 1–2 minutes.
5. Add the sauerkraut, bay leaves and pepper; pour in the water or meat broth.
6. Cover the pot and cook on low heat for about 1 hour and 30 minutes, until the meat is completely tender. Check from time to time and add a little water if it dries out.
7. Adjust the salt at the end and serve warm, with fresh bread.

TIME AND SERVINGS: Preparation 15 minutes; cooking 1 hour and 30 minutes. 4–6 servings.