Growing up near Cleveland, Ohio, I was exposed to many tasty ethnic classic dishes, including Pork Szekely. With the cold weather upon us, I was ready for a warm, filling dish that I could throw in the oven on my lunch hour and that would greet my husband’s arrival home with delicious aromas.
My Pork Szekely spent nearly 6 hours in a 300 degree oven — luck was with me, all was tender with a nice amount of liquid. A spinach leaf salad was thrown together. I drank a glass of the open Darcie Kent 2011 Sauv Blanc. My husband poured a glass of Eckert Estate 2010 Pinot Noir. It was a comforting, happy-making dinner with lots of leftovers.
1large diced yellow or red onion
pound 1½ inch cubed pork (any cut)
pepper
2011 Sauvignon Blanc–yum)
¾ cup sour cream
potatoes
Add onion and pork. Salt and
pepper to taste. Cook on medium heat
until browned, flipping as needed. Add
the white wine; allow alcohol to evaporate off.
Drain and rinse sauerkraut. Stir
into pork and onions, along with beef broth and hot sauce. Cover and move into a 350 degree preheated oven. Bake for 2 hours. (If desired, bake at 300
degrees for 4 hours instead.) Remove
from oven. Stir in paprika and sour cream. Serve over noodles
or smashed potatoes.
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