Entree: Ukraine – Carpathian Ukraine – Бігос ➤ Bihos (Hearty hunter’s stew of sauerkraut, fresh cabbage and mixed smoked and fresh meats)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 12 hrs

Total 14 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked bacon, chopped
- 12 oz (340 g) kielbasa or smoked sausage, sliced
- 8 oz (225 g) smoked ham, diced
- 1 lb (450 g) sauerkraut, drained and roughly chopped
- 1 lb (450 g) green cabbage, cored and shredded
- 8 oz (225 g) dried porcini or mixed wild mushrooms, rehydrated and chopped
- 2 medium onions (10 oz/280 g), sliced
- 3 cloves garlic (9 g), minced
- 3 tbsp (45 ml) lard or vegetable oil
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or pork stock
- 1/2 cup (80 g) pitted prunes, chopped
- 2 bay leaves
- 6 juniper berries, lightly crushed
- 1 tsp (5 g) caraway seeds
- 1/2 tsp (2 g) ground allspice
- 1 tbsp (12 g) brown sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste

Instructions

1. Pat pork shoulder dry and season with salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) lard or oil over medium-high heat and brown pork cubes in batches until well seared; transfer to a plate.
2. Add chopped bacon to the pot and render until fat is released and edges are crisp, about 5 minutes. Remove a portion if excess fat accumulates, leaving about 1–2 tbsp (15–30 ml) in the pot.
3. Sauté sliced onions in the reserved fat over medium heat until soft and lightly caramelized, 8–10 minutes. Add minced garlic and tomato paste and cook 1–2 minutes to deepen the paste.
4. Return the browned pork to the pot along with the sliced kielbasa and diced smoked ham. Stir to combine, then add the rehydrated mushrooms, chopped prunes, bay leaves, crushed juniper berries, caraway seeds and ground allspice.
5. Add sauerkraut and shredded fresh cabbage, pour in the red wine and stock, and bring to a simmer. Add brown sugar if using. Cover partially and simmer gently for 1.5–2 hours, stirring occasionally, until meats are tender and flavors are melded; add water or stock if the stew becomes too dry.
6. Adjust seasoning with salt and plenty of black pepper. Remove bay leaves and juniper berries before serving. For best flavor, cool and refrigerate overnight, then reheat slowly before serving; bigos improves with resting time.