Original Polish Bigos
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551Traditional autumn and winter food of Slavs. Healthy and tasty. The recipe contains no spices, i tis not a typographical error :)
recipe,photo-recipe,sauerkraut- finely chopped cabbage (fermented),smoked pork belly,smoked pork belly,pork neck,flitch,sausage,Pork,Polish cuisine,Gluten-Free,Lactose-Free
Pork
Polish cuisine
Ingredients
Ingredients
| flitch | 10.5 | oz | 300 | grams | |
| pork lard | 1 | tbsp | 1 | tablespoon | |
| pork neck | 10.5 | oz | 300 | grams | |
| sauerkraut- finely chopped cabbage (fermented) | 0 | lb | 1 | ||
| sausage | 5.25 | oz | 150 | grams | |
| smoked pork belly | 8.75 | oz | 250 | grams | |
| tomato paste | 39.6 | gallon | 150 | litres | |
| water | 2.1 | cup | ½ | litre |
Recipe
1.
sauerkraut- finely chopped cabbage (fermented)
Drain the fermented cabbage from the brine and slice it into small pieces.
2.
smoked pork belly 3.5 oz (100 g)
Cut smoked pork belly into small pieces and heat up the lard from them in a hot pan.
3.
pork neck 10.5 oz (300 g) • flitch 10.5 oz (300 g)
Cut the neck meat from the side into 2x2 cm squares and fry the meat until it is pale from all sides.
4.
pork lard 1 tbsp • water 2.1 cup (500 ml)
Heat the cabbage on a metlted lard in a larger pot. Then add meat, pour water ad stew for 30 min.
5.
sausage 5.25 oz (150 g) • smoked pork belly 5.25 oz (150 g)
Add the sliced sausage and smoked pork belly and cook for another 30 min. Pour the water carefully - ate the end the meal should remain thick, without water.
6.
tomato paste 39.6 gallon (150000 ml)
Add tomato paste and lard. Season with a cabbage pickle. Cook for last 15 min.
Bon appetit!