At a family cookout, the company is rarely silent around Hungarian sauerkraut with pork: everyone has a "one, sure" trick. Not an easy lunch, but a strategic winter reserve. Recommended with bread and a sensible dosage plan. In the end, of course, the version that runs out of the second portion first wins.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Cut the meat into large cubes and fry in hot fat. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Add the onion, garlic, spices and a little water. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- When it is half soft, stir in the cabbage and cook covered. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- At the end, toast it a little without the lid; serve with fresh bread. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Toast it over high heat at the end, because the collard cabbage looks good with some browned, cheeky edges.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.