Polish Pork and Sauerkraut Stew (Bigos)
Bigos is a traditional Polish hunter's stew that has a cast of characters longer than Murder on the Orient Express. The result in one of the best stew's you'll ever lay your taste buds on. Pork shoulder, bacon and sausage have the starring roles.
Ingredients
- 1/4 oz mushrooms dried porcini mushrooms
- 4 oz bacon cut into 1⁄2″ pieces
- 1 lb pork shoulder boneless, cut into 1″ cubes
- 8 oz smoked kielbasa cut into 1″ rounds
- 1 tsp caraway seeds
- 1 tsp ground allspice
- 2 yellow onion chopped
- 2 bay leaf
- 1/2 cup tomato paste
- 3 tbsp flour
- 4 lb sauerkraut drained
- 1 tbsp honey
- 2 oz pitted prunes chopped
- 6 cups beef stock
- 1/2 cup madeira wine
- 2 tart apples peeled, cored, and cut into 1⁄2″ cubes
- chives minced, to garnish
- salt to taste
Instructions
- Place mushrooms in a bowl; cover with 1 1⁄2 cups boiling water. Let sit until mushrooms rehydrate, about 1 hour.
- Using a slotted spoon, transfer mushrooms to a cutting board; roughly chop and set aside. Slowly pour soaking liquid into another bowl, leaving any sediment in the bottom of the first bowl; set aside.
- Heat bacon in an 8-qt. Dutch oven over medium heat; cook until its fat renders, about 12 minutes. Transfer to a plate; set aside. Increase heat to medium-high; working in batches, season pork with salt and pepper. Add to pot; cook, turning, until browned all over, about 8 minutes. Transfer to plate with bacon. Add kielbasa; cook until browned, about 6 minutes; transfer to plate.
- Add caraway, allspice, onions, honey and bay leaves; cook, scraping bottom of pot, until onions are soft, about 10 minutes. Add tomato paste; cook until caramelized, about 8 minutes. Add flour; cook, stirring, until smooth, about 2 minutes. Add sauerkraut, and cook, stirring, until slightly wilted, about 3 minutes.
- Return meat to pot along with reserved mushrooms and their soaking liquid, and then add prunes, stock, and wine; bring to a boil. Season with salt and pepper, and reduce heat to medium-low; cook, covered and stirring occasionally, for 30 minutes.
- Add apples, and cook, covered, until pork is tender, about 30 minutes more; garnish with chives.
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