Pour the oil into a big cooking pot and on high heat saute the diced onion with salt until it gets a translucent/glassy look for about 3 - 5 minutes.
Add the black pepper, diced garlic, parsley, bay leaf, basil and saute until the garlic gets fragrant.
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. Put the lid on and cook it in low temperature until soft and tender for about 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. Bring it to boil and cook it for 2 minutes without the lid on on low heat. This allows some of the strong-smelling hydrogen sulfite gas that is emitted during cooking to dissipate. Put the lid back on then cook it for 8 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 broiler for a short time to get a more presentable color.
Serve it with sour creme or Crème fraîche 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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