{"id":11256,"date":"2014-03-16T13:28:01","date_gmt":"2014-03-16T13:28:01","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=11256"},"modified":"2014-03-16T13:28:01","modified_gmt":"2014-03-16T13:28:01","slug":"recipe-bigos-polish-hunters-stew","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2014\/03\/16\/recipe-bigos-polish-hunters-stew\/","title":{"rendered":"[Recipe] Bigos – Polish hunter’s stew"},"content":{"rendered":"

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INGREDIENTS
\n50g dried porcini or other wild mushrooms
\n2 Tbsp bacon fat or vegetable oil
\n1kg pork shoulder, cubed
\n1 large onion, chopped
\n1 head cabbage (regular, not savoy or red), chopped
\n750g pounds mixed fresh mushrooms
\n500g kielbasa or other smoked sausage
\n1 smoked ham hock
\n500g fresh Polish sausage (optional)
\n1 medium tin chopped tomatoes
\n1 bottle of pilsner or lager beer
\n1 Tbsp juniper berries (optional)
\n1 Tbsp black peppercorns
\n1 Tbsp caraway seeds
\n2 Tbsp dried marjoram
\nSalt
\n2 Tbsp tomato paste (optional)
\n1-2 Tbsp mustard or horseradish (optional)<\/p>\n

METHOD
\n1 Pour hot tap water over the dried mushrooms and submerge them for 20-40 minutes, or until soft. Grind or crush the juniper berries and black peppercorns roughly; you don\u2019t want a powder. Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks. Clean off any dirt from the mushrooms and cut them into large pieces; leave small ones whole.<\/p>\n

2 Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Working in batches if necessary, brown the pork shoulder over medium-high heat. Do not crowd the pan. Set the browned meat aside.<\/p>\n

3 Put the onion and fresh cabbage into the pot and saut\u00e9 for a few minutes, stirring often, until the cabbage is soft. Sprinkle a little salt over them. The vegetables will give off plenty of water, and when they do, use a wooden spoon to scrape any browned bits off the bottom of the pot. Add the tomato paste. Once the pot is clean and the cabbage and onions soft, remove from the pot and set aside with the pork shoulder.<\/p>\n

4 Add the mushrooms and cook them without any additional oil, stirring often, until they release their water. Once they do, sprinkle a little salt on the mushrooms. When the water is nearly all gone, add back the pork shoulder, the cabbage-and-onion mixture, and then everything else. Add the beer and chopped tomatoes. Stir well to combine.<\/p>\n

5 You should not have enough liquid to submerge everything. That\u2019s good: Bigos is a \u201cdry\u201d stew, and besides, the ingredients will give off more liquid as they cook. Bring everything to a simmer, cover the pot and cook gently for at least 2 hours.<\/p>\n

6 Bigos is better the longer it cooks, but you can eat it once the ham hock falls apart. Check at 2 hours, and then every 30 minutes after that. When the hock is tender, fish it out and pull off the meat and fat from the bones Discard the bones and the fat, then chop the meat roughly and return to the pot. <\/p>\n

Bigos is best served simply, with rye bread and a beer. If you want a little kick, add the mustard or horseradish right before you eat it. Bigos improves with age, too, which is why this recipe makes so much: Your leftovers will be even better than the stew was on the first day.<\/p>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS 50g dried porcini or other wild mushrooms 2 Tbsp bacon fat or vegetable oil 1kg pork shoulder, cubed 1 large onion, chopped 1 head cabbage (regular, not savoy or red), chopped 750g pounds mixed fresh mushrooms 500g kielbasa or other smoked sausage 1 smoked ham hock 500g fresh Polish sausage (optional) 1 medium tin…<\/p>\n

Read More “[Recipe] Bigos – Polish hunter’s stew”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-11256","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-2Vy","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/11256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=11256"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/11256\/revisions"}],"predecessor-version":[{"id":11257,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/11256\/revisions\/11257"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=11256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=11256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=11256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}