Sauerkraut and Smoked Pork Stew

by0| PUBLISHED Aug 23, 2007 4:00 AM
Sauerkraut and Smoked Pork Stew
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Bigos, or hunter's stew, is one of Poland's national dishes.

Yield: serves 8

Ingredients

  • <sup>1</sup>⁄<sub>4</sub> oz. dried porcini mushrooms
  • <sup>1</sup>⁄<sub>4</sub> lb. smoked bacon, cut into 1" pieces
  • 2 oz. fatback, cut into 1⁄2" cubes
  • <sup>1</sup>⁄<sub>2</sub> lb. boneless pork butt, cut into 1" pieces
  • <sup>1</sup>⁄<sub>2</sub> lb. smoked kielbasa, cut into 1" pieces
  • <sup>1</sup>⁄<sub>3</sub> lb. smoked pork shoulder, cut into 1" pieces
  • 6 whole allspice
  • 2 dried bay leaves
  • 2 large yellow onions, chopped
  • 6 Tbsp. tomato paste
  • 4 lb. sauerkraut, roughly chopped; rinsed, if you like
  • <sup>1</sup>⁄<sub>2</sub> cup red wine
  • 6 cups beef stock
  • Salt and freshly ground black pepper
  • Chopped fresh parsley

Instructions

  1. Put mushrooms and 1 1⁄2 cups water into a bowl; let soften for 1 hour. Drain and reserve water.
  2. Heat oven to 350°. Cook bacon and fatback in a large pot over medium heat until crisp, 8–10 minutes. Using a slotted spoon, transfer to a plate. Add pork butt, kielbasa, and pork shoulder and increase heat to medium-high; cook until browned, 12–14 minutes. Using a slotted spoon, transfer meat to a plate. Add allspice, bay leaves, and onions; cook, scraping up browned bits, until softened, 8–10 minutes. Add tomato paste; cook until browned, 8–10 minutes. Add flour; cook for 2 minutes. Add mushrooms and sauerkraut to pot. Cook for 12–14 minutes. Add mushroom water, bacon–pork mixture, wine, and stock; boil. Season with salt and pepper to taste; cover pot with foil and a lid. Braise in oven until meat is tender, about 1 hour. Divide stew between bowls and garnish with parsley.