How to make
Chop the sauerkraut finely, as you would cabbage for other dishes. The sauerkraut I used I made myself, so the acidity and salt are just the way I want them. If yours is too salty, you can wash it and drain it.
Wash the pork and cut it into small pieces. Put a little oil in a pot and fry the meat on all sides but not too much, it needs to remain juicy. Just crisp it. Add the chopped sauerkraut and season with black pepper and paprika. Stir. Pour in hot water to cover the sauerkraut.
Boil on moderate heat until the sauerkraut softens. If needed, pour in a little water and stir again. Once the meat and sauerkraut are ready, pour them into a tray, add the rice. Add the oil and 1 bay leaf. Stir, there needs to be rice and meat everywhere. Pour in 1 cup water or a bit more.
Bake the pork with sauerkraut in a preheated 410°F (210 °C) oven until the rice is boiled and the dish is left to cook in just oil. Enjoy! Serve with a glass of red wine and warm bread.
