4 Serves
107 Mins
Dice the pork shoulder into bite-sized cubes and finely chop the onion.
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TunisianVitamin E
1 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
104 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
574 mg / 1,250 mgPotassium
1151 mg / 4,700 mgSodium
1481 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
147 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the oil in a large pot over medium heat and sauté the onions until translucent.
Add the pork cubes to the pot and brown them on all sides, then stir in the sweet paprika and caraway seeds.
Add the sauerkraut and enough water to cover the ingredients, then season with salt and pepper.
Cover the pot and simmer over low heat until the pork is tender, approximately 50 minutes.
Stir in the sour cream and heat through gently before serving.
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Ugandan