Bigos

Method

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1. Soak the porcini in the hot water for 30 minutes. Lift them out, chop, and strain the liquid through muslin.

   Mark done Start 30 min timer

2. Render the bacon in the lard in a very large pot for 6 minutes, then brown the pork shoulder in batches and set everything aside.

   Mark done Start 6 min timer

3. Cook the onions in the fat for 10 minutes until soft and golden.

   Mark done Start 10 min timer

4. Stir in the tomato purée and cook 2 minutes, then pour in the wine and let it reduce by half.

   Mark done

5. Add both cabbages, the mushrooms and their strained liquid, the stock, prunes, bay, juniper, allspice, caraway, salt and pepper.

   Mark done

6. Return the pork, bacon, kielbasa and ribs. Stir well — the pot will be very full and will settle as it cooks.

   Mark done

7. Cover and cook at 150C fan for 2 1/2 hours, stirring every 45 minutes.

   Mark done

8. Uncover and cook 30 minutes more so the liquid reduces to a thick, glossy coating rather than a broth.

   Mark done

9. Cool completely and refrigerate. Reheat and eat the next day, and preferably the day after that.

   Mark done

10. Serve very hot with rye bread and a shot of cold vodka.

    Mark done

Chef’s Tips

• Make it three days before you want to eat it. This is not an exaggeration.
• Both cabbages. Sauerkraut alone is too sour, fresh alone is too flat.
• Reduce it at the end. Bigos should coat, not slosh.

Pairing Suggestions

• Rye bread
• Ice cold vodka
• Boiled potatoes

Storage & Reheating

Refrigerate up to 6 days, improving daily, and freeze 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.