Traditional Serbian Podvarak with Pork and Dried Plums

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Heat the oven to 180°C. Brown the pork well in half the lard or oil, then transfer it to a plate.

Ingredients quick view

1.2 kg pork shoulder and ribs, in large pieces

1.5 kg sauerkraut, finely shredded and squeezed

2 large onions, thinly sliced

120 g dried plums

4 tablespoons lard or sunflower oil

1 tablespoon sweet paprika

1 teaspoon black pepper

2 bay leaves

Salt only if needed

250 ml water or stock

For the best flavor, use a well-marbled pork shoulder.

Soak the dried plums in warm water for 15 minutes for added moisture and flavor before adding them to the pot.

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