4 tablespoons of oil
1,200 kg pork rump roast, cut into cubes
2 large onions, peeled and cut into 1/2 cm slices
2 cups chicken broth
1 tablespoon sweet paprika
1 tablespoon finely chopped garlic
1 teaspoon salt
0.5 kg pickled cucumber, drained
1 tablespoon caraway seeds (kummel)
0.5 cup sour cream (optional)
4 tablespoons of oil
1,200 kg pork rump roast, cut into cubes
2 large onions, peeled and cut into 1/2 cm slices
2 cups chicken broth
1 tablespoon sweet paprika
1 tablespoon finely chopped garlic
1 teaspoon salt
0.5 kg pickled cucumber, drained
1 tablespoon caraway seeds (kummel)
0.5 cup sour cream (optional)
In a hot skillet, heat 2 tablespoons of oil
Add half of the pork cubes and fry for about 5 minutes, or until they're cooked on all sides
Remove with a slotted spoon and place in a Dutch oven
Repeat with the remaining pork cubes
Place the onions in the hot skillet with the remaining 2 tablespoons of oil, reduce heat, and cook for about 7 minutes, stirring frequently until they're soft
Remove with a slotted spoon and add to the pork
Add chicken broth, sweet paprika, garlic, and salt
Stir to combine
Cover the Dutch oven and bring to a boil
Reduce heat slightly and simmer for 1 hour
Add pickled cucumber and caraway seeds
Simmer for an additional 30 minutes or until the pork is tender
If desired, add sour cream when serving
Serves 8.
