Bigos (Polish Hunter’s Stew)

Ingredients

Method

1. 1

   Place dried porcini in a heatproof bowl and cover with 240 ml hot water; let soak until soft.

   Save the soaking liquid (strain through a fine sieve or coffee filter) — it adds mushroom flavor to the stew.

   20 min
2. 2

   Pat pork shoulder dry and season lightly with salt and black pepper.

3. 3

   Heat 1 tbsp oil in a large heavy pot or Dutch oven over medium-high heat; brown the pork in batches until well caramelized, transferring browned pieces to a bowl.

   15 min
4. 4

   Add the diced bacon to the pot and cook, stirring, until the fat renders and pieces are lightly browned.

   6 min
5. 5

   Add sliced kielbasa to the pot and sauté briefly until it develops color, then remove and set aside with the pork.

   4 min
6. 6

   Reduce heat to medium, add remaining 1 tbsp oil and the sliced onions; cook until soft and beginning to brown, about 8 minutes.

   8 min
7. 7

   Stir in the minced garlic and tomato paste; cook 1 minute to take the raw edge off the paste.

   1 min
8. 8

   Return the pork (and any juices) to the pot, add the chopped sauerkraut and sliced fresh cabbage, then stir to combine.

9. 9

   Pour in the red wine and 250 ml of the reserved mushroom soaking liquid (or additional stock if you soaked fresh mushrooms); scrape up browned bits to deglaze.

10. 10

    Add the beef stock, strained rehydrated mushrooms (roughly chopped), prunes, bay leaves, juniper berries, caraway seeds, brown sugar and black pepper; bring to a gentle simmer.

11. 11

    Cover the pot partially and simmer gently until the pork is tender and flavors have melded, stirring occasionally.

    Maintain a low simmer so the cabbage breaks down but the stew doesn't dry out; add small amounts of stock if it reduces too far.

    90 min
12. 12

    Stir in the sliced kielbasa and continue to simmer uncovered until the stew thickens and the flavors deepen.

    30 min
13. 13

    Taste and adjust seasoning with salt and more pepper if needed; if the stew is very sharp, balance with another 1 tsp sugar or a teaspoon of honey.

14. 14

    Finish by stirring in 2 tbsp butter if using for a glossy finish; remove bay leaves and juniper berries before serving.

15. 15

    Optional — let the stew cool, transfer to an airtight container and refrigerate overnight to deepen the flavors; reheat gently before serving.

    Bigos is traditionally better the next day — chilling also makes fat rise; skim off excess if you prefer a leaner dish.

    480 min