👨‍🍳 조리법

1. 1

   Prepare the mushrooms: Place the dried mushrooms in a heatproof bowl and cover with about 500ml of warm water. Let them soak for at least 2 hours, or until fully rehydrated and softened. Carefully lift the mushrooms out of the liquid, gently squeezing out excess water. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit; reserve this flavorful liquid. Finely chop the rehydrated mushrooms.

   ⏱️ 2 hours (soaking) + 10 minutes (chopping/straining)
2. 2

   Prepare the cabbage base: If your sauerkraut is very sour, you can rinse it briefly under cold water and drain it well. Shred the fresh cabbage thinly. In a very large, heavy-bottomed pot or Dutch oven (at least 6-8 liters capacity), combine the sauerkraut and shredded fresh cabbage.

   ⏱️ 15 minutes
3. 3

   Render bacon and brown pork: Place the diced bacon in the cold pot over medium heat. Cook slowly, stirring occasionally, until the bacon is crispy and has rendered its fat. Remove the crispy bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot. Increase the heat to medium-high. Add the cubed pork shoulder to the hot bacon fat (you may need to add a little oil if there isn't enough fat). Brown the pork in batches on all sides until deeply colored. Do not overcrowd the pot, as this will steam the meat instead of browning it. Remove the browned pork and set aside with the bacon.

   ⏱️ 25 minutes
4. 4

   Build the stew base: Add the chopped rehydrated mushrooms, reserved mushroom soaking liquid (start with about 2 cups, adding more water if needed later), dry red wine, tomato paste, bay leaves, allspice berries, and caraway seeds to the pot with the cabbage. Stir everything together well. Return the browned pork and crispy bacon bits to the pot. Stir to combine.

   ⏱️ 10 minutes
5. 5

   Simmer and develop flavors: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to the lowest possible setting, cover the pot tightly, and let it cook for at least 3 hours. Stir occasionally (every 30-45 minutes), checking the liquid level and adding a splash of water or reserved mushroom liquid if it seems dry. The cabbage should become very tender and the pork should be easily pierced with a fork.

   ⏱️ 3 hours
6. 6

   Add final ingredients: During the last hour of simmering, stir in the sliced kielbasa, pitted prunes, dried marjoram, salt, and freshly ground black pepper. Continue to simmer, covered, for the final hour, allowing the flavors to meld and the kielbasa and prunes to soften.

   ⏱️ 1 hour
7. 7

   Rest and mature: Once cooked, taste and adjust seasoning if necessary. For the best flavor, allow the bigos to cool completely, then refrigerate it overnight. This resting period allows the flavors to deepen and meld significantly.

   ⏱️ Overnight (refrigeration)
8. 8

   Reheat and serve: Bigos is traditionally reheated and served over several days, as its flavor improves with each reheating. Gently reheat the stew over low heat on the stovetop, adding a little water or broth if needed to prevent sticking. Simmer until heated through. Serve hot, traditionally accompanied by hearty rye bread. The stew can be reheated multiple times over 2-3 days for optimal flavor development.

   ⏱️ 30-45 minutes (per reheating)