Bigos (Polish Hunter's Stew)

Method

1. 01

   Heat the oven to 325°F (165°C). Cook bacon and kielbasa in a Dutch oven over medium heat for 8 minutes until browned and the bacon renders its fat. Transfer to a plate.

2. 02

   Toss pork shoulder with flour. Brown in the bacon fat over medium-high heat in two batches for 5 minutes each, then transfer to the plate.

3. 03

   Cook onion and mushrooms in the pot over medium heat for 5 minutes. Add garlic, green cabbage and sauerkraut and cook for 5 minutes, stirring until the fresh cabbage begins to wilt.

4. 04

   Pour in red wine and scrape the pot. Add bay leaves, marjoram, paprika, caraway seeds, beef stock, tomato paste, canned tomatoes and black pepper. Return all the meat and bring to a simmer.

5. 05

   Cover and braise in the oven for 150 minutes until the pork is fork-tender and well above 145°F. Uncover and bake for 15 minutes more if the stew is loose. Discard bay leaves, taste for salt and rest for 5 minutes before serving.