Slovenian Jota

In Slovenia pork is, typically, the meat of preference and canned pork is used here to make it easier for the single portion. It is a light coloured dish and a good flavoursome introduction to food from this region.


For 1 Continued...
120 gm canned pork ¼ tspn salt
100gm sauerkraut freshly ground black pepper to taste
200 gm potato (prepared weight) 1 tbspn margarine
½ small tin red kidney beans 50 gm onion (prepared weight)
1 clove garlic 1 tspn flour
1 or 2 bay leaves 4 tbspn soured cream



  1. Boil a little water a saucepan and add the pork, sauerkraut potato and beans.
  2. Add some more boiling water to just cover the ingredients, bring back to a boil and simmer, stirring occasionally, for 20 min.
  3. Add the garlic, bay leaf, salt and pepper and bring back to a boil.
  4. Drain the saucepan and set aside both the pork/vegetables and the drained liquid.
  5. In a wok melt the margarine over a fairly low heat and cook the onions, stirring regularly, for 3 min.
  6. Stir in the flour and cook, stirring regularly, for 2 min.
  7. Add the reserved pork/vegetables to the wok, and pour in some of the reserved liquid, bring to a boil and simmer for 15 min, adding more liquid as needed to maintain a thickish sauce and to prevent drying and burning. (If more liquid is needed add a little hot water.)
  8. Turn the heat to low and stir in the soured cream and heat through for 2 min.


This is not cooked in the traditional manner but the way described allows for better control of the finished sauce consistency. The use of canned pork isn't traditional either but is easier for making a single portion.
Sauerkraut can be purchased at many supermarkets (eg ASDA).

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
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The finished meal

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