Heat the oil and pork lard in a pan and braise the pork, chopped into bites.
Once reddened, add 1 tsp paprika, stir and remove from the stove.
Chop the sauerkraut and put it in the clay pot. Pour the braised meat, bay leaf and black pepper grains on top.
Pour in 1 1/5 cups (300 ml) cool water and close with the lid. Put in a cold oven on the lower element and bake for 2 hours at 392°F (200 °C).
Serve sprinkled with freshly ground black pepper. It makes for a superb combination with a glass of red wine!