Hungarian Pork, Sauerkraut, and Bacon Casserole Recipe
Photo: Ashley Armstrong Skatoff
Agnes Rethy adds to the chicken paprika and beef goulash recipes she recently shared with Yahoo Food with this Hungarian pork, bacon and sauerkraut casserole (Kolozsvári Rakott Káposzta in Hungarian) from her birthplace of Cluj, in the Transylvania region of Romania. The dish combines layers of tender pork, sauerkraut, rice, sausage, and sour cream. The casserole freezes well so make sure to cook extra for a future night. Rethy, who is of Hungarian descent and now lives in Westport, Conn., serves this with a freshly baked loaf of crusty bread.
Hungarian Pork, Sauerkraut, and Bacon Casserole Recipe
Serves 8-10
Total Time: About 2 hours
½ pound smoked slab bacon, diced
1medium onion, chopped
1 large red bell pepper, chopped (when in season, use 2 Hungarian or wax peppers)
3tablespoons vegetable oil, plus more for baking dish
3 pounds pork loin or shoulder, cut into 1-inch pieces
2 tablespoons sweet Hungarian paprika
1 tablespoons tomato paste
2 ½ teaspoons coarse salt
½ teaspoon pepper
2 cups water, plus more if needed
1 pound Hungarian smoked sausage (chorizo or Polish kielbasa may be substituted), sliced 1/8-inch thick
4 pounds sauerkraut, preferably from a bag, lightly rinsed and well drained
2 ½ cups cooked long-grain brown rice
½ cup sour cream, plus more for serving
½ cup plain whole milk yogurt
Preheat oven to 350° F with a rack positioned in the lower third of the oven. Lightly oil a 9-by-13-inch baking dish, set aside.
Cook bacon in a large Dutch oven over medium heat until well browned. Using a slotted spoon, remove to a plate lined with a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat. Return pot to medium temperature and heat oil until shimmering. Add the onions and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add pepper and cook until softened, about 3 minutes. Add pork, season with salt and pepper, and cook until browned but not cooked through, about 8 minutes. Sprinkle over paprika, and cook, stirring, for 1 minute. Add tomato paste, stir, add water and bring to a simmer. Cover and let simmer, stirring occasionally, until the pork is fork tender, about 45 minutes to 1 hour. The pork should be fully submerged; add more water as needed.
Combine sour cream and yogurt in a small bowl; set aside.
In a large skillet add 1 tablespoon of oil on medium and add the drained sauerkraut. Toss in peppercorns and bay leaf. Cook for 10 minutes. Layer one-third of the drained sauerkraut in the prepared baking dish. Top with half of the cooked pork, 1 cup of the rice, one half cup of the sour cream mixture, and half of sausage. Repeat the layering with another third of the sauerkraut and the remaining pork, rice, sour cream mixture, and sausage. Spread the remaining sauerkraut over the top and sprinkle with the drained bacon. Cover with aluminum foil and bake, until bubbles appear around the edges, about 30 minutes. Uncover and place under broiler until golden brown, 2 to 3 minutes. Serve with additional sour cream, if desired.
Do you have a favorite Hungarian recipe? Let us know about it below.
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