Székely Káposzta / Pork Paprikás with sauerkraut

Credit: Marika’s Kitchen

3 pounds of marbled pork butt or shoulder roast cut into cubes. Cut across the grain as much as possible.
2 medium onions, diced fine,
1 green bell pepper, deseeded and quartered.
4-5 cloves of fresh garlic minced.
1 tomato, peeled and minced
2 heaping tablespoons Hungarian Paprika (3 level)
1 – 1 ½ tbsp salt
½ tsp. black pepper (optional)
3 to 5 cups of water (as needed)
4 32 oz jars sauerkraut
4 bay leaves

Cut Marbled pork butt or shoulder roast into small cubes, cutting across the grain and removing large areas of fat while leaving an adequate amount of marbling.
Add cubed meat and onions to stock pot and sauté, stirring frequently for about 10 minutes.
Add the garlic and continue sautéing for another ten or so minutes.
Twenty or so minutes in, I add in the paprika, stir well and simmer a few minutes while continuing to stir.
Soon after the paprika, add in the peeled minced tomato 🍅 and stir to incorporate.
Add 3 cups of water (if needed, sometimes so much liquid releases from meat and onions that it isnt necessary) bay leaves, 1 Tbsp. salt, stir, prop lid with a wooden spoon and let it simmer on low for another 30 minutes stirring occasionally.
Empty 4 bottles of sauerkraut into strainer and rinse thoroughly with cold water. Squeeze as much water out of the sauerkraut or dish will be quite sour from the kraut.
Add rinsed, squeezed out sauerkraut to pork paprikás, stir, add another 2-3 cups of water and simmer, alternating between covered and partially covered, stirring occasionally till done. Approximately 30 more minutes.
Taste and adjust if more salt is needed.

Notes: