Quick Buncek s Kiselim Zeljem
70% autentično · Slovenian-inspired
A simplified version of the classic, this recipe uses pre-cooked pork knuckle or smoked pork hock for a faster preparation time while retaining the essential flavors of pork and sauerkraut.
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Sastojci
- Pre-cooked pork knuckle or smoked pork hock800g
- Sauerkraut (kiselo zelje)700g
- Onion1 medium
- Garlic2 cloves
- Caraway seeds1 teaspoon
- Oil1 tablespoon
- Saltto taste
- Black pepperto taste
- Water or broth1/2 cup
Koraci
- 1
If using whole pre-cooked knuckle, slice it into serving portions. If using smoked hock, remove meat from bone and chop.
- 2
Rinse and drain the sauerkraut.
- 3
Heat oil in a large skillet over medium heat. Sauté chopped onion until translucent.
- 4
Add minced garlic and caraway seeds, sauté for 1 minute until fragrant.
- 5
Add the sauerkraut to the skillet and sauté for about 10-15 minutes, stirring occasionally, until slightly softened and heated through.
- 6
Add the pork pieces to the skillet and stir to combine with the sauerkraut. Add water or broth, salt, and pepper.
- 7
Cover and simmer for 20-30 minutes, allowing the flavors to meld and the pork to heat through.
- 8
Serve hot.
