Bigos is a traditional dish across the Baltic region and Poland. There are countless recipes and variations, but the essence remains: meat, cabbage, and smoked goodies. It’s incredibly tasty — a perfect dinner for a large gathering. Best paired with beer, cider, or even sherry.
- 700 g pork
- 400 g sauerkraut
- meat broth (if not, replace with water)
- 1 tbsp honey
- 300 g smoked meats (bacon, loin, tripe, etc.)
- 2 bulbs
- a few peas of allspice, bay leaf, chili pepper
Cut the pork into cubes and brown it in vegetable or butter-based oil in a deep pot or Dutch oven (ceramic or cast iron dishes work perfectly). Slice one onion and add it to the pot, letting it soften slightly. Pour in a bit of broth and let it stew gently over low heat.
In a separate pan, heat some oil. Slice the smoked meats into strips and fry them. Add the second chopped onion and sauté it as well. Combine everything with the pork, then stir in the sauerkraut, allspice, bay leaf, chili, and a spoon of honey. No need to add salt — the sauerkraut and smoked meats will bring enough.
Simmer on low heat for about 50 minutes, stirring occasionally. The cabbage will release enough liquid, so you likely won’t need to add water. Keep an eye on it and taste as you go.
Enjoy!
Cut the pork into cubes and brown it in vegetable or butter-based oil in a deep pot or Dutch oven (ceramic or cast iron dishes work perfectly). Slice one onion and add it to the pot, letting it soften slightly. Pour in a bit of broth and let it stew gently over low heat.
In a separate pan, heat some oil. Slice the smoked meats into strips and fry them. Add the second chopped onion and sauté it as well. Combine everything with the pork, then stir in the sauerkraut, allspice, bay leaf, chili, and a spoon of honey. No need to add salt — the sauerkraut and smoked meats will bring enough.
Simmer on low heat for about 50 minutes, stirring occasionally. The cabbage will release enough liquid, so you likely won’t need to add water. Keep an eye on it and taste as you go.
Enjoy!
