Bigos
1kg Pork, cubed
500g Smoked Sausage, diced
200g Bacon/Pancetta/Guanciale, diced
1kg Cabbage, Shredded
1kg Sauerkraut, drained, rinsed, and strained
1 Onion, diced
30g Dried Mushrooms
5-8 Prunes, sliced
250ml Dry Red Wine
100ml Tomato Paste
2 Bay Leaves
30g Paprika
15 Peppercorns
3 Allspice Berries
3 Juniper Berries
Drain and wash sauerkraut, then place in the bottom of a large pot.
Shred 1kg of cabbage, and place on top of the sauerkraut.
Set pot over medium low heat and simmer until the cabbage has wilted.
Rehydrate 30g of mushrooms in hot water.
Slice the mushrooms into strips, then return to the water and simmer for 20min.
Add mushrooms to the cabbage, along with:
5-8 sliced prunes
100ml of tomato paste
250ml of dry red wine
2 Bay Leaves
30g Paprika
15 Peppercorns
3 Allspice Berries
3 Juniper Berries
Fry 200g of diced bacon in a large pan.
Once the fat has rendered and the bacon started to brown, add a diced onion.
Allow the onion to sweat, and once translucent add 1kg of cubed pork.
Brown the pork on all sides in the bacon fat, then add 500g of diced kielbasa.
Once all the meat has browned, add it to the pot with the cabbage, and stir thoroughly.
Cover and simmer for 3 hours or until tender.
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