Pour the oil into a big cooking pot and heat it up.
Add the diced onion and salt then saute it until it gets a translucent/glassy look.
Add the pepper, diced garlic, parsley, bay leaf, basil. Fry it for a minute while stirring it as it is hot enough to burn down badly and that would ruin the dish. When the garlic and the herbs letting out a their first scents we are ready.
Add the pork and then try to stir most of the onion out from under the meat. Let the meat roast a minute or so while keeping an eye on the onion around it.
When the meat gets a white or even sexier golden brownish color add the paprika, tomato.
Add as much water to the pot as much would immerse half of the meat.
Cook it at low temperature until soft and tender. This takes usually 1 - 1,5 hours.
Not every sauerkraut have been created equal. Drain the sauerkraut from its brine if it's too sour. A short rinse under the tap also would work wonders but keep in mind that this is a naturally sour dish.
When the meat needs only 10 minutes or so to be ready add the sauerkraut and stir it together with the meat.
Add some water until the food is around halfway under the broth and cook it for 10 more minutes. Sauerkraut is edible straight out of the jar so it doesn't really need any cooking time. We only need to cook it for the flavors come together nicely.
The dish is ready to be served but we can take the meat out and put it under the grill for a short time to get a more presentable color.
Serve it with sour creme or creme fraiche on top. Some can't imagine having it without a slice of bread or even better with some savory goodies like fluffy cheese scones.
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