Bigos with Sauerkraut and Pork

Before you start cooking bigos, prep your ingredients. Rinse the sauerkraut lightly depending on how sour it is, then chop into shorter strands. Slice the white cabbage into thin strips. Pour hot water over the dried porcini and let them soak for at least 15 minutes.

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.

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.

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.

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.

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.