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Main dishes

Roast pork collar with sauerkraut and paprika

Name: Roast pork collar with sauerkraut and paprika
Yield: 6 servings
Cuisine: Slovak
Ingredients: 1 kg Pork neck (pork collar); 1 Onion; 1 kg Sauerkraut; 1/2 cup Broth; 2–3 tbsp Vegetable oil; to taste Salt and pepper; to taste Sweet paprika; to taste Granulated garlic

Pork collar stuffed with onion and roasted, covered, on sauerkraut with broth for about 2 hours at 200°C (400°F). Serves 6.

Slovak cuisine · Translated from Slovak · October 24, 2026 · High-protein recipe · 31 g protein per serving

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Recipe at a glance

Prep time: 15 min
Cook time: 2 hr
Temperature: 200 °C (400 °F)
Servings: 6 servings
Difficulty: Easy
Cuisine: Slovak

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This pork collar roast is cut accordion-style and roasted directly on sauerkraut. Slice into the pork collar from the top without cutting all the way through, season with salt, pepper, sweet paprika, and granulated garlic, and tuck pieces of onion into the cuts. After marinating, overnight if desired, add sauerkraut to the cuts and around the meat, pour in broth, and roast, covered, for about two hours at 200°C (400°F). The meat stays juicy, and the sauerkraut serves as a side dish for six.

Ingredients

6 servings

Pork neck (pork collar) 1 kg
Onion 1
Sauerkraut 1 kg
Broth 1/2 cup
Vegetable oil 2–3 tbsp
Salt and pepper to taste
Sweet paprika to taste
Granulated garlic to taste

1 cup = 250 ml (metric cup)

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Instructions

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Keep the pork collar in one piece and cut into it from the top as if cutting it into slices, but do not cut all the way through. This creates an accordion shape while keeping the roast intact. Season with salt and plenty of pepper, and tuck pieces of onion into the cuts.
Let the pork marinate in the refrigerator, overnight if desired. Then tuck sauerkraut into the cuts and cover the entire roast with the remaining sauerkraut. Pour in the broth to keep the meat juicy, cover the baking dish, and roast in a preheated oven at 200°C (400°F) for about 2 hours.

Tip: Mix the oil with the sweet paprika, granulated garlic, and pepper to make a thick paste, then rub it into every cut. This helps the seasonings cling to the inside of the meat as well.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 408 kcal
Protein: 31 g
Carbohydrates: 9.6 g
of which sugars: 4.0 g
Fat: 27 g
of which saturates: 8.0 g
Fiber: 5.2 g
Salt: 3.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Krkovica pečená vcelku na kyslej kapuste s paprikou