Pork Szekely

Pork Szekely

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.

Pork Szekely

2 Tbsp olive or canola oil               
large diced yellow or red onion       
pound 1½ inch cubed pork (any cut)          
2 cups white wine (I used Darcie Kent’s
2011 Sauvignon Blanc–yum)        
1 pound fresh or a 15 ounce can sauerkraut         
2 cups beef broth           
3 dashes Crystal hot sauce             
2 Tbsp paprika                               
¾ cup sour cream  
4 servings prepared noodles or smashed
In Dutch oven, heat oil. 
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.
Serves 4 generously.

About the Author: Judi never does anything short, be it children (even at 5' 10", all 3 kids outgrew her), a voicemail message, a menu for family & friends, a day of visiting wineries, or a wine pour. Especially the latter; wine glasses are large for a reason! Her daughter-in-laws and their friends have a measure called The Judi-Pour. That means we have blessedly good relationships, 'cuz her name could be attached to worse. Sparkling wines are my go-to, but there is always a time for a peppery Pinot Noir or a crisp Pinot Grigio. Or a chill Sauvignon Blanc poolside or a toasty Cab in hand while playing bocce or a frizzante after work or.....

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