Bigos (Hunter's Stew)

Ingredients

• •Sauerkraut
• •Fresh cabbage
• •Pork shoulder
• •Kielbasa
• •Bacon
• •Dried mushrooms
• •Onion
• •Prunes

Steps

1. 1Begin by rinsing sauerkraut lightly if it's especially sour, then set it aside while you render chopped bacon in a large heavy pot until crisp and fragrant.
2. 2Add diced onion to the rendered fat and cook until soft, then brown cubed pork shoulder in batches so it develops a deep color on all sides.
3. 3Return everything to the pot along with sliced kielbasa, the sauerkraut, and a portion of fresh shredded cabbage, stirring to combine the layers of meat and cabbage evenly.
4. 4Pour in a splash of water or stock along with softened dried mushrooms and their soaking liquid, which lend the stew its deep, earthy backbone.
5. 5Season with bay leaves, whole peppercorns, and a touch of caraway, then bring the pot to a gentle simmer, cover, and let it cook low and slow for several hours, stirring occasionally so nothing catches on the bottom.
6. 6Stir in a handful of chopped prunes partway through cooking to add a subtle sweetness that balances the sourness of the kraut.
7. 7Many cooks let the bigos cool and then reheat it the next day, since resting overnight is said to deepen and marry the flavors further.
8. 8Serve it hot in bowls with crusty rye bread alongside to soak up the rich, tangy juices.