4 tablespoons of olive oil
1.2 kg of pork shoulder or loin, cut into cubes
2 large onions, peeled and cut into 1/2 cm thick slices
2 cups of chicken broth
1 tablespoon of sweet paprika
1 tablespoon of finely chopped garlic
1 teaspoon of salt
0.5 kg of pickled cucumber, drained
1 tablespoon of caraway seeds (kummel)
0.5 cup of sour cream (optional)
4 tablespoons of olive oil
1.2 kg of pork shoulder or loin, cut into cubes
2 large onions, peeled and cut into 1/2 cm thick slices
2 cups of chicken broth
1 tablespoon of sweet paprika
1 tablespoon of finely chopped garlic
1 teaspoon of salt
0.5 kg of pickled cucumber, drained
1 tablespoon of caraway seeds (kummel)
0.5 cup of sour cream (optional)
Heat 2 tablespoons of olive oil in a skillet
Add half of the pork cubes and cook for about 5 minutes, until browned on all sides
Remove with a slotted spoon and set aside
Repeat with the remaining pork cubes
Remove and set aside
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat
Add the sliced onions and cook, stirring frequently, for about 7 minutes, until they're softened and caramelized
Remove with a slotted spoon and add to the pork
Add the chicken broth, sweet paprika, garlic, and salt to the skillet and stir to combine
Add to the pork
Cover the skillet and bring to a simmer
Reduce heat slightly and cook for 1 hour
Add the pickled cucumber and caraway seeds and continue cooking for another 30 minutes, or until the pork is tender
Add a little more broth if necessary to prevent drying out
If desired, stir in the sour cream just before serving
Serves 4
