Dish

Pohorc

Pohorc is a stew made with pork, sauerkraut, potatoes, and a variety of spices. The dish is typically cooked slowly over low heat for several hours to allow the flavors to meld together. The sauerkraut gives the dish a tangy flavor, while the pork adds richness and depth. Pohorc is often served with a side of bread or dumplings to soak up the flavorful broth.

European cuisine› Alpine cuisine› Slovenian cuisine

Bread

Origins and history

Pohorc has been a traditional Slovenian dish for centuries. It originated in the mountainous regions of Slovenia, where it was a staple dish for farmers and shepherds during the winter months. The dish was often cooked in large pots over an open fire, and was a communal meal that was shared among family and friends. Today, Pohorc is still a popular dish in Slovenia, and is often served at festivals and other celebrations.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Pohorc, with some recipes calling for the addition of beans, carrots, or other vegetables. Some recipes also call for the use of smoked pork, which adds a smoky flavor to the dish.

Presentation and garnishing

Pohorc is typically served in a large pot or bowl, with the meat and vegetables arranged on top of the broth. The dish is often garnished with fresh herbs, such as parsley or thyme.

Tips & Tricks

To make the dish even more flavorful, try adding a splash of vinegar or lemon juice to the broth. This will help to brighten the flavors and cut through the richness of the pork.