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If you are thinking this is another pork and sauerkraut dish then think again. It is 100% better with the addition of white wine and paprika (I used smoked paprika here). I wasn't sure about pork neck loin and used boneless country style pork ribs instead which can be found easily here in the U.S and vegetable oil instead of lard. Otherwise, I followed the recipe completely. This dish certainly transports me to your beautiful country nitko and I hope one day we can visit soon. I served this along with boiled yellow potatoes dressed in butter and parsley, fish brodet, green beans, salad and plenty of white and crisp rose wine. Thank you very much for introducing me to your country's taste.