Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 900 grams of pork shoulder into 1-inch cubes and season liberally with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or oven-safe skillet over medium-high heat, then brown the pork in batches and set aside before adding 2 chopped large onions and sautéing for 5 minutes until softened.

3. 3

   Add 4 minced cloves of garlic, 2 teaspoons of caraway seeds, and 1 teaspoon of dried marjoram, cooking for 1 minute until fragrant, then return the browned pork to the pot.

4. 4

   Stir in 400 grams of drained sauerkraut, 2 cups of chicken or vegetable broth, and one 400 ml can of full-fat coconut milk, then transfer the mixture to a clay pot and cover.

5. 5

   Bake the covered clay pot in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the pork is fork-tender.

6. 6

   While the stew cooks, prepare the dill dumplings by whisking together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt in a bowl, then stir in 2 large eggs, 1/2 cup of milk, and 3 tablespoons of chopped fresh dill until a soft dough forms.

7. 7

   Bring a large pot of salted water to a gentle simmer, then drop spoonfuls (about 2 tablespoons each) of the dumpling dough into the water and cook for 10-12 minutes, or until the dumplings float and are cooked through, then ladle the hot stew into bowls and serve with the warm dill dumplings, garnished with 2 tablespoons of fresh chopped parsley.