Heat 2 tablespoons oil in large skillet over meduim high heat and brown pork in batches. Set aside.Heat remaining 2 tablespoons oil and saute onion, garlic and bacon until bacon renders some of its fat but is not browned, about 5 minutes.Add chicken stock, paprikas, bay leaf, tomato paste and browned pork. Bring to a boil then reduce to low and simmer uncovered 45 minutes. Skim off fat. Add sauerkraut and vinegar and continue to cook another 20 minutes, until pork is very tender, flavors are blended and sauerkraut is heated through. Remove bay leaves, check seasonings, add caraway seeds. Serve over noodles, zucchini noodles, spaghetti squash, or brown rice. Garnish with sour cream, greek yogurt or paleo sour cream. Freeze extra portions.