Bigos with Pork and Prunes – a traditional Polish stew
Bigos with Pork and Prunes is not a dish that can be made in a hurry. It requires time and patience, as the flavors need to develop and meld together over low heat. Some people even claim that Bigos tastes better the next day after it has been reheated.
The secret to good bigos is to use high-quality ingredients, especially the meat and the sauerkraut. You can use any kind of meat you like, such as beef, chicken, or sausage, but I prefer pork for its tenderness and flavor. Prunes are an optional addition, but I highly recommend them for their sweetness and texture. They balance out the sourness of the sauerkraut and add a touch of elegance to the dish
You can also check out our other Main Dishes Recipes.
Bigos with Pork and Prunes
Bigos with pork and prunes is a hearty and satisfying dish that will warm you up on a cold day. It is also a great way to enjoy some Polish culture and cuisine at home. I
Ingredients
- 1 lb pork stew meat
- 1 lb sauerkraut
- 4 pcs Kielbasa quarters
- 4 pcs slices of bacon
- 1 pc large onion
- 2 pcs bay leaves
- ½ cup prunes
- ½ cup died mushrooms
- ½ tsp allspice
Instructions
- Place prunes and dried mushrooms in a medium heatproof bowl. Pour 2 cups boiling water over the prunes and mushrooms and let them steep for 30 minutes or until the mushrooms have softened.
- Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
- Pour about 1 cup of boiling water over the mushrooms and soak them to rehydrate for about 30 minutes. Drain and chop mushrooms, reserving the liquid.
- Pat the pork stew meat dry and fry half to sear both sides, about 4-5 minutes per batch. Remove to a bowl and reduce the temperature of the pot to medium-high.
- Add the four Kielbasa quarters and brown all sides, for about five minutes. Remove to the same bowl.
- Add bacon and onions and sauté for three minutes. You do not want the bacon crisp.
- Add the pork back into the pot with the bacon and onions
- Add the chopped mushrooms with their liquid.
- Add the sauerkraut mixture to the pot with the pork.
- Bring everything to a boil then reduce heat to low and simmer for at least an hour.
