4 oz Lean bacon
— cut into 1/2-inch pieces 2 lb Boneless pork
— trimmed of fat, — and cut into 1-inch cubes 1 lg Red onion; chopped coarsely
2 lg Garlic cloves; minced
2 tb Flour
2 tb Sweet Hungarian paprika
2 ts Caraway seed
1 tb Chopped fresh sage
2 ts Chopped fresh rosemary
1 tb Chopped fresh sweet marjoram
-OR- mild oregano 2 ts Chopped fresh thyme
1 ts Salt
1/2 ts Freshly ground black pepper
2 c Apple juice or cider*
2 lb Sauerkraut; drained & rinsed
2 Tart apples (or more)
— cored and sliced 1 c Sour cream
Red potatoes or spaetzle -or- egg noodles ———————————TO GARNISH——————————— Chopped fresh dill & parsley *NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider In a large, deep roasting pan or Dutch oven, saute bacon until crisp. Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens. Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed. During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated. When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten). Garnish with dill, parsley, and reserved bacon, broken into pieces.