Cherry & Dennis Helper Habitat
Polish Pork and Sauerkraut Bigos
波蘭酸椰菜燴豬肉
Recipe overview
Polish Pork and Sauerkraut Bigos is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.
01
Ingredients
Main ingredients
- 600 g pork
- 250 g Smoked sausage
- 700 g sauerkraut
- 300 g mushroom
- 1 piece onion
- 2 tbsp tomato paste
- 500 ml beef stock
Seasoning
- 1 tsp paprika
- 1 tbsp cooking oil
- 1/2 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- colander
- large pot
- wooden spoon
- measuring cup
- measuring spoons
- ladle
- serving bowl
03
Steps
Step 1
Drain and taste the sauerkraut
Drain all of the sauerkraut, taste it, and rinse briefly only if excessively salty or sour.
Step 2
Cut pork into three-centimetre pieces
Cut all of the pork into even 3 cm cubes and pat them dry.
Step 3
Thickly slice smoked sausage
Cut all of the smoked sausage into 1 cm rounds.
Step 4
Slice mushrooms and chop onion
Slice all of the mushrooms 5 mm thick and dice the onion into 1 cm pieces.
Step 5
Brown pork in batches in oil
Heat all of the oil in one cream-enamel Dutch oven and brown the pork cubes in batches for 8 minutes total; remove them to a clean plate.
Step 6
Add sausage and brown the edges
Brown all of the sausage rounds for 3 minutes in the same cream-enamel Dutch oven, then place them with the browned pork.
Step 7
Add onion and mushrooms and cook soft
Cook the onion and mushrooms in the same pot for 8 minutes, until soft and lightly browned.
Step 8
Stir in tomato paste and paprika
Return the browned pork and sausage, then stir in all of the tomato paste and paprika for 1 minute; no raw meat should remain.
Step 9
Add sauerkraut and beef stock
Add the drained sauerkraut and all of the beef stock to the same pot and stir everything together.
Step 10
Cover and braise gently for one hour
Cover the same cream-enamel Dutch oven and braise at a very gentle simmer for 60 minutes.
Step 11
Uncover and simmer until juices thicken slightly
Uncover the same pot and simmer for 10 minutes, until the pork is tender and the juices thicken slightly.
Step 12
Taste, adjust salt and pepper, then serve
Stir in all of the salt and pepper, taste once more, and serve equal portions of the finished bigos.
Common mistakes
- Rinsing all the sauerkraut without tasting removes the needed tang, while crowding the pork makes it steam instead of brown.
Tips
Taste the sauerkraut and rinse only if too sharp; brown pork in batches, then braise gently for one hour after adding cabbage and stock.
