How to make
The pork shanks are split transversely into individual smaller pieces with bone. You can ask them to do this for you at the butcher shop.
The meat along with one bay leaf and the grains of allspice and black pepper are placed in slightly salted water and put on a moderately heated hob until the pork begins to separate easily from the bone. (around 2 hours).
Chop the onions and leeks and fry them until they soften in the oil. Add the chopped sauerkraut, paprika, turmeric, the other bay leaf and a pinch of salt. After stirring for one or two minutes, add the rice, which has been pre-soaked in cold water and well washed.
Fry briefly and pour 1 cup (200 ml) of sauerkraut juice. Cook until it is almost completely reduced and pour everything into a baking pan.
To the cabbage and rice pour the broth, in which the shanks were boiled in - 1 part of rice - 2.5 parts of liquid. Maybe a little more if you prefer the grains to be softer and fluffier. It also depends on the brand and type you use.
Arrange the pieces of pork in the baking pan and put it in a preheated oven at 390°F (200 degrees) until all the liquid is absorbed and the dish remains in fat.
Enjoy your meal.
