Entree: Poland – Pomerania – Kaszubski Gulasz (Kashubian pork stew with bacon, onions, and marjoram)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) boneless pork shoulder, cut into 1-in (2.5 cm) cubes
- 6 oz (170 g) smoked bacon, diced
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions (340 g), thinly sliced
- 2 cloves garlic (6 g), minced
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) dry white wine or light beer
- 2 cups (480 ml) beef or pork stock
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tsp (1 g) dried marjoram
- 2 bay leaves (approx. 1 g)
- 1 lb (450 g) potatoes, peeled and cut into 1-in (2.5 cm) chunks
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- 1/2 cup (120 ml) sour cream (optional, for finishing)

Instructions

1. Pat the pork cubes dry and season lightly with salt and pepper.
2. In a large heavy pot or Dutch oven, heat the oil or lard over medium-high heat. Brown the pork in batches until well-seared; transfer browned pieces to a plate.
3. Add the diced bacon to the pot and render until the fat is beginning to crisp, about 4–5 minutes. Remove excess fat if there is an extreme amount, leaving about 2 tbsp (30 ml).
4. Reduce heat to medium, add the sliced onions and sauté until soft and golden, about 8–10 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes more to develop flavor.
5. Return the seared pork to the pot, stir to combine with the onions and bacon. Pour in the white wine or beer and scrape up any browned bits from the bottom. Let the alcohol reduce by half, about 3 minutes.
6. Add the stock, crushed caraway seeds, dried marjoram, and bay leaves. Bring to a gentle simmer, cover partially, and cook over low heat until the pork is tender, about 1 to 1¼ hours.
7. Add the potato chunks about 25–30 minutes before the end of cooking so they become tender but hold their shape. Adjust seasoning with salt and pepper.
8. If using, stir in sour cream off heat for a creamier finish. Remove bay leaves.
9. Serve hot, garnished with chopped parsley, alongside boiled potatoes or crusty rye bread.