Bigos (Hunter's Stew)

Tender pork melting into dark, slow-cooked cabbage. The smoky aroma of sausage and the depth of porcini mushrooms create a rich sauce that coats the spoon perfectly.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 952
• Protein: 48 g
• Carbs: 22 g
• Fat: 68 g

Ingredients

• 600 g Pork shoulder ( cut into large cubes )
• 1 piece Morteau sausage ( cut into thick slices )
• 150 g Smoked lardons ( whole )
• 500 g White cabbage ( shredded and blanched )
• 2 piece Yellow onion ( finely sliced )
• 200 ml Red wine
• 30 g Boletus edulis ( rehydrated and chopped )
• 6 piece Plum ( halved )
• 1 tbsp Tomato caviar
• 4 piece Hot pepper de la Jamaïque
• 2 piece Bay leaf
• 5 piece Black peppercorns
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 500 g Sauerkraut ( rinsed and drained )

Instructions

1. Vegetable preparation

   Shred the white cabbage into thin strips. Blanch in boiling water for 5 minutes, then drain. Finely slice the yellow onions.

2. Browning the meats

   In a large pot with oil, sear the pork cubes over high heat until a brown crust forms. Remove and set aside. In the same fat, sauté onions and bacon until translucent and starting to golden.

3. Deglazing and assembly

   Deglaze with red wine, scraping the bottom to release the drippings. Add white cabbage, drained sauerkraut, tomato paste, chopped porcini, prunes, and spices. Return the pork to the pot.

4. Slow simmering

   Cover and simmer over very low heat. Halfway through, stir in the sliced Morteau sausage. The stew is ready when the cabbage is dark and glossy, and the meat pulls apart effortlessly.

Chef's tips

• Bigos is better reheated the next day when flavors have had time to meld.
• Only salt at the end: sausage, bacon, and sauerkraut already provide plenty of salt.

Storage

Keep refrigerated in an airtight container for up to 4 days. Freezes perfectly.