Description
Herzhaftes Bigos: Zartes Schweinefleisch, würziger Räucherspeck und Sauerkraut verschmelzen im tomatigen Sud mit Lorbeer, Wacholder und Zwiebeln zu einem sämigen, aromatischen Eintopf mit kräftigem Geschmack.
Ingredients
Scale
- 1.5 kg Weißkohl (white cabbage)
- 180 g Tomatenmark (tomato paste)
- 2 Lorbeerblätter (bay leaves)
- 300 g Schweinebauch, geräuchert (smoked pork belly)
- 1 Dose Sauerkraut (850 g)
- 120 g Zwiebeln (onions)
- 500 g Schweinenacken (pork neck)
- 4 Wacholderbeeren (juniper berries)
- Paprikapulver (paprika powder)
- Chilipulver (chili powder)
- Salz (salt)
- Pfeffer (pepper)
- Fett zum Anbraten (fat/oil for frying)
Instructions
- Begin by preparing the smoked pork belly: cut the pork belly (Schweinebauch) into bite-sized pieces. Heat a large oven-safe pan or Dutch oven over medium heat and add a small amount of fat or oil. Once hot, add the pork belly pieces and sauté them until they are lightly browned and just starting to render their fat. This should take about 5-7 minutes. Stir occasionally to ensure even browning.
- While the pork belly is browning, cut the pork neck (Schweinenacken) into pieces of about 2 cm. Place the pork neck pieces in a bowl and generously season them with paprika powder, salt, pepper, and chili powder to taste. Mix well to ensure every piece is evenly coated with the spices.
- Add the seasoned pork neck pieces to the pan with the browned pork belly. Increase the heat and sear the pork neck on all sides until it develops a rich, brown crust. This step is important for building flavor, so do not rush it and make sure all sides are well-browned. This should take another 5-8 minutes.
- Once the meat is well-browned, transfer the entire pan (if oven-safe) or the meat and any rendered juices to a baking dish. Place it in a preheated oven at 190°C (convection/Umluft) and roast for about 1 hour. This step will tenderize the meat and deepen the flavors. If your pan is not oven-safe, use a deep baking dish and cover with foil to prevent drying out.
- While the meat is roasting, prepare the cabbage: remove any tough outer leaves from the white cabbage (Weißkohl) and cut it into quarters. Remove the core and slice the cabbage into thin strips.
- Place the sliced cabbage in a large pot and add about 500 ml of water. Bring to a boil, then reduce the heat and simmer until the cabbage is softened, about 20-30 minutes. Stir occasionally to prevent sticking.
- While the cabbage is cooking, open the can of sauerkraut and set aside. Peel and finely dice the onions.
- Once the white cabbage is softened, add the sauerkraut to the pot with the cabbage and continue to simmer for another 10 minutes, allowing the flavors to blend.
- Add the diced onions, juniper berries, bay leaves, and tomato paste to the cabbage and sauerkraut mixture. Stir well to combine all ingredients evenly.
- When the roasted meats are finished in the oven, carefully remove them along with any juices or browned bits from the pan. Add all of the meat and juices into the pot with the cabbage mixture. Stir thoroughly so that the meat is evenly distributed throughout the vegetables.
- Mix all ingredients together in the large pot and bring to a gentle simmer. Let the bigos cook over low to medium heat for at least 50 minutes, stirring occasionally. Taste and adjust the seasoning with additional paprika, nutmeg (if desired), pepper, chili powder, and salt according to your preference. The stew should be pleasantly spicy but not overpowering.
- Throughout the simmering process, keep an eye on the liquid level. If the mixture becomes too dry or starts to stick to the bottom of the pot, add a splash of water as needed. Stir frequently to prevent burning.
- Once the bigos is thick, aromatic, and all the flavors have melded together, remove from the heat. Discard the bay leaves and juniper berries if desired. Allow the bigos to rest for at least 15 minutes before serving, as this helps the flavors develop further.
- Serve the bigos hot, ideally with fresh bread or potatoes. Bigos tastes even better when reheated, so consider making it a day in advance or reheating leftovers for an even richer flavor.
- Optional: You can substitute part of the pork neck with beef (such as 500 g pork neck and 500 g beef), but keep in mind that beef will require a longer cooking time to become tender. Dried mushrooms can also be added for extra flavor—simply soak them in hot water, chop, and add them to the stew during the simmering phase.
Notes
Bigos is a traditional Polish hunter’s stew that improves in flavor the more times it is reheated. Feel free to experiment with different types of meats such as beef or game, or add dried mushrooms for an earthy taste. Always monitor the liquid level during cooking, as this dish can burn if left too dry. Serve with crusty bread or potatoes for a hearty meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
