Cut the pork into cubes, wash and drain the sauerkraut, cut the bacon into sticks ore cubes and chopp the onions.
Heat the sunflower oil in which put the smoked bacon to fry over medium heat. Fry for about two minutes and add the chopped onion.
Season with ground caraway, bay leaves, crushed sweet pepper paste, tomato paste, freshly ground pepper and Hungarian paprika.
After 3-4 minutes, if the onion has softened, add the diced pork, mix with a wooden spoon with the onion and spices and let it boil for about 4-5 minutes in its own juice.
Add enough hot water to cover everything, I put about half a litre, and let it simmer over medium-low heat for about 30-40 minutes until the meat is half softened.
Add the sauerkraut over the half-cooked pork stew, fill it with a half litre of hot water to cover everything, and let it boil slowly for another 20-30 minutes.
Taste it and now add salt if needed, I put half a teaspoon of sea salt.
Serve hot, with fresh bread, with a spoonful of sour cream on top and with chilli.