Bigos (Polish Pork and Sauerkraut Stew)
"My mom, like many women in Poland, made bigos—a stew of pork shoulder, bacon, kielbasa, and sauerkraut—for every celebration. I came to the States when I was 20. During the day I cleaned people's houses; at night, I went to school. I never had time to cook, much less make bigos. Though it's easy to prepare, it takes hours for the flavors to develop. Nowadays I'm still too busy to make it, but Kazia, my sister, makes massive quantities, then freezes it. When people come to visit her, she heats it up and tells them, "Look, I made bigos just for you!" —Halina Pinas, Saveur accountant..."
INGREDIENTS
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¼ oz. dried porcini mushrooms
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4 oz. bacon, cut into ½? pieces
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1 lb. boneless pork shoulder, cut into 1? cubes
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Kosher salt and freshly ground black pepper, to taste
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8 oz. smoked kielbasa, cut into 1? rounds
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1 tsp. caraway seeds
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8 whole allspice berries
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2 large yellow onions, chopped
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2 bay leaves
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½ cup tomato paste
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3 tbsp. flour
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4 lb. sauerkraut, drained
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2 oz. pitted prunes, chopped
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6 cups beef stock
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½ cup madeira wine
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2 medium tart apples, peeled, cored, and cut into ½? cubes
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Minced chives, to garnish
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