Pork Bigos Stew

Charmaine Lu -

  • 50g butter
  • 1 sliced onion
  • 1 tsp crushed juniper berries
  • ½ tsp caraway seeds
  • 300g cubed pork belly
  • 1 tbsp brown sugar
  • 500g sauerkraut
  • Half a shredded white cabbage
  • 400g tinned tomatoes
  • 500ml beef stock
  • 10g dried mushrooms
  • 300g smoked sausage, chopped
  • 1 apple, grated
  • In a large casserole, melt the butter and add the onion to cook until softened. Sprinkle over the juniper and caraway, and then add the pork belly. Sprinkle over the sugar, turn up the heat, and brown for a few minutes.
  • Drain the sauerkraut well. Add to the casserole, along with the cabbage and tomatoes, and pour over the stock. Stir well, and simmer for 30 minutes.
  • Drain the sauerkraut well. Add to the casserole, along with the cabbage and tomatoes, and pour over the stock. Stir well, and simmer for 30 minutes.
2 hrs
6 serving