Name: Bigos with Sauerkraut and Pork
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4 portions
Ingredients: 150 g pork shoulder; 37.5 g back bacon; 175 g sauerkraut; 125 g white cabbage; 0.5 pcs onion; 0.75 clove garlic; 7.5 g dried mushrooms; 25 g dried plums; 0.5 tablespoon tomato paste; 0.75 pcs bay leaves; 1.5 pcs allspice; 1 pc juniper; 0.25 teaspoon caster sugar; rapeseed oil; 0.375 l water; salt; black pepper; rye bread; parsley

Step by step process

Bigos

1
Rinse the sauerkraut lightly, depending on how sour it is, then chop it into shorter strands and slice the white cabbage into thin strips. Pour hot water over the dried porcini mushrooms and let them soften for at least 15 minutes.
TIP:
Pour hot, but not boiling, water over the dried mushrooms and let them soften for 15 to 30 minutes. Then drain them, rinse if needed, and strain the soaking liquid through a fine sieve. It will give the dish a rich mushroom flavor.
2
Cut the pork shoulder into larger cubes, the smoked bacon into smaller pieces, finely chop the onion and crush or finely chop the garlic. Halve the dried prunes so they release more flavor as they cook.
3
Heat the rapeseed oil in a wide pot, fry the smoked bacon until golden, then sear the pork shoulder in batches over high heat. Add the onion to the meat, cook briefly until translucent, then stir in the garlic and tomato paste.
TIP:
Brown the meat in smaller batches in a well-heated pot so it sears instead of releasing juices. Add the tomato paste only at the end to the onions and fat, and cook it briefly so it loses its raw taste and enhances the flavor of the sauce.
4
Add the sauerkraut and fresh cabbage, the drained mushrooms and some of the mushroom soaking liquid, the dried prunes, bay leaf, allspice and juniper berries. Mix well, add a little water if needed and bring to a gentle simmer.
5
Cover the pot and simmer the bigos very gently for 75 to 90 minutes, until the meat is tender and the flavors have melded into a thick, rich base. Near the end of cooking, season with salt, ground black pepper and, if needed, a little sugar if the cabbage tastes too sharp.

Serving

6
Let the bigos rest for ten minutes after cooking, remove the bay leaf and whole spices, then divide it among deep plates or bowls. Top with a little chopped parsley and serve with a slice of rye bread.

More tips:

Bigos tastes even better the next day, because the tang of the cabbage, the sweetness of the prunes and the smoky flavor of the bacon meld together more fully as it rests.

For even deeper flavor, strain some of the porcini soaking liquid through a fine sieve directly into the pot, but leave out the cloudy sediment at the bottom.

Comfort Food Recipes Recipes for the Whole Family Hearty & Filling Recipes Traditional National Dishes Sunday Dinner Recipes Warming Recipes Warming Recipes for Cold Days Winter Recipes