Falso chucrut (pechito de cerdo con repollo blanco)

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Falso chucrut (pechito de cerdo con repollo blanco). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few components. You can have Falso chucrut (pechito de cerdo con repollo blanco) using 9 ingredients and 3 steps. Here is how you cook that.

#mirecetario Sólo dos ingredientes básicos y condimentos = una comida distinta.

Ingredients and spices that need to be Get to make Falso chucrut (pechito de cerdo con repollo blanco):

1. Las cantidades dependen de los comensales
2. 3/4 kg pechito de cerdo (u otro corte que no sea magro)
3. 1 Repollo blanco grandecito
4. Panceta en trozo (opcional)
5. Sal
6. Pimienta
7. Pimentón
8. 1/2 taza vinagre de vino
9. cantidad necesaria Aceite de maíz

Steps to make to make Falso chucrut (pechito de cerdo con repollo blanco)

1. Cortamos el cerdo en trozos pequeños, si tiene costillitas las separamos de a una. Ponemos a calentar el aceite en una olla grande, cuando tomó temperatura sellamos bien el cerdo por todos sus lados. Cuando está sellado lo quitamos de la olla y en el mismo aceite sofreímos los trocitos de panceta (opcional) y cuando está pronta la sacamos y ponemos con el cerdo. Reservamos la olla con el aceite y con los jugos de la carne y panceta.
2. Cortamos el repollo bien finito y lo vamos poniendo en la olla donde cocinamos el cerdo. Una vez que lo tenemos todo cortado en la olla espolvoreamos con un poquito de sal y lo mezclamos para que se moje todo con el aceite. Lo llevamos a fuego muy suave para que se vaya cocinando, moviéndolo seguido para que no se queme.
3. Cuando se ablanda le agregamos el cerdo y la panceta, mezclamos bien. Ahora condimentamos con sal, pimienta, pimentón y vinagre (si no les gusta muy fuerte le ponen menos vinagre, recuerden que este se va evaporando mientras se cocina y pierde la potencia). Cubrimos con agua caliente y dejamos que se cocine a fuego bajo por unos 20 o 25 minutos.

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