Bigos

🛒 Ingredients

• Sauerkraut 125 g · 25 kcal
• Fresh white cabbage 50 g · 13 kcal
• Pork shoulder 67 g · 161 kcal
• Smoked sausage (e.g., Kielbasa) 33 g · 100 kcal
• Bacon 13 g · 72 kcal
• Onion 25 g · 10 kcal
• Dried Porcini Mushrooms 3 g · 12 kcal
• Dried prunes 10 g · 24 kcal
• Tomato paste 8 g · 7 kcal
• Dry red wine 17 g · 14 kcal
• Vegetable oil 3 g · 30 kcal
• Water or broth 25 g · 0 kcal
• Bay leaves 1 g · 0 kcal
• Allspice berries 1 g · 0 kcal
• Juniper berries 1 g · 0 kcal
• Black pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Soak dried mushrooms in hot water for at least 30 minutes; drain, reserving liquid, then chop the rehydrated mushrooms.
2. Dice bacon and render fat in a large, heavy-bottomed pot or Dutch oven over medium heat; remove crispy bacon bits and set aside.
3. Cut pork shoulder into cubes and brown them in the rendered bacon fat until well-sealed on all sides; remove and set aside.
4. Add chopped onions to the pot and sauté until translucent, then stir in the tomato paste and cook for 2-3 minutes.
5. Add the sauerkraut (drained), finely shredded fresh cabbage, browned pork, smoked sausage (sliced), chopped rehydrated mushrooms, prunes, bay leaves, allspice, and juniper berries to the pot.
6. Pour in the reserved mushroom soaking liquid and red wine, adding enough water or broth to just cover the ingredients; bring to a simmer.
7. Cover the pot and cook on low heat for at least 2-3 hours, stirring occasionally, until the meats are tender and flavors are well-melded.
8. Season the bigos with salt and freshly ground black pepper to taste, and continue to simmer for another 30 minutes, uncovered, to allow some liquid to evaporate if desired.
9. Serve hot, garnished with the reserved crispy bacon bits, traditionally reheated over several days for enhanced flavor.