Equipment
Ingredients
Meats
- 500 g pork shoulder, cut into 2.5cm cubes
- 250 g smoked polish kielbasa, sliced into thick rounds
- 100 g smoked thick-cut bacon, diced
Produce
- 500 g sauerkraut, drained and roughly chopped
- 300 g green cabbage, shredded
- 150 g yellow onion, diced
- 15 g garlic, minced
Aromatics and Liquids
- 20 g dried wild mushrooms, whole or pieces
- 250 ml boiling water
- 400 ml beef broth, warmed
- 30 g tomato paste
- 50 g pitted prunes, roughly chopped
- 2 bay leaves, dried
- 4 juniper berries, lightly crushed
- 4 allspice berries, whole
- 5 g dried marjoram
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place dried wild mushrooms in a heatproof bowl and cover with boiling water. Let soak for 30 minutes. Remove mushrooms, chop roughly, and reserve the soaking liquid, discarding the gritty bottom portion.
Place diced bacon in a cold Dutch oven and set over medium heat. Fry until the fat renders and the bacon bits are crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
Increase heat to medium-high. Add diced pork shoulder to the hot bacon fat. Sear until well browned on all sides. Remove the pork and set aside.
Add sliced kielbasa to the pot and cook until lightly browned. Stir in diced onions and minced garlic, sautéing until onions are translucent and softened.
Stir in the tomato paste and cook for 1 minute to darken. Pour in the reserved mushroom soaking liquid and warm beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
Return the bacon and pork to the pot. Add the sauerkraut, fresh cabbage, chopped mushrooms, prunes, bay leaves, juniper berries, allspice, and marjoram. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours and 30 minutes, stirring occasionally. Internal temperature of pork pieces must reach 74C/165F for safety, but will naturally reach around 90C/195F during braising for maximum tenderness.
Remove from heat and discard bay leaves, juniper berries, and allspice berries if you can find them. For the most authentic flavor, let the bigos cool completely and refrigerate overnight, reheating the next day to serve.
Chef's Notes
- Bigos is a forgiving and adaptive dish. While this recipe uses pork shoulder and kielbasa, traditionally it was made with whatever game meats, poultry, or roasted leftovers were available in the household.
- The inclusion of prunes might seem unusual to some, but they are absolutely essential. They provide a deep, jammy sweetness that perfectly counters the aggressive tang of the sauerkraut.
- For a truly authentic, almost ceremonial experience, implement the three-day method. Cook the bigos, let it cool, and chill it. Reheat and simmer for an hour on day two. Repeat on day three. The flavor compounds meld in a way that simply cannot be rushed.
Storage
Refrigerator: 1 week — Flavors deepen significantly over the first few days.
Freezer: 3 months — Freezes exceptionally well. Portion into airtight containers before freezing.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth if the stew has become too thick.
