Bigos Hunter's Stew

Ingredients

• 600 gpork shoulder — cubed
• 300 gkielbasa — sliced
• 500 gsauerkraut
• 1onion
• 2 tbspvegetable oil
• to tastefine sea salt

Method

1. Start by cutting the 600 g pork shoulder into bite-sized cubes. Season the pork generously with fine sea salt, ensuring each piece is well-coated. This initial seasoning will help enhance the flavor of the meat as it cooks.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of vegetable oil over medium-high heat. Once the oil is shimmering, add the seasoned pork cubes in batches, making sure not to overcrowd the pot. Brown each piece on all sides until they develop a deep, golden crust. This browning process is crucial for building the stew's rich flavor base.
3. While the pork is browning, slice the 300 g kielbasa into rounds about 1 cm thick. Once the pork is browned, remove it from the pot and set aside. Add the kielbasa slices to the same pot and cook until they are browned and slightly crisp around the edges, which will add a smoky depth to the stew.
4. Peel and finely chop the onion. Add it to the pot with the browned kielbasa, stirring occasionally until the onion becomes translucent and starts to caramelize. This will take on a sweet aroma, which complements the savory meats.
5. Return the browned pork to the pot, along with any accumulated juices. Add the 500 g of sauerkraut, including some of its brine for tanginess. Stir everything together, ensuring the sauerkraut is evenly distributed among the meats.
6. Reduce the heat to low, cover the pot, and let the stew simmer gently. Allow it to cook until the pork is tender and easily breaks apart with a fork. This slow braising will meld the flavors together, creating a hearty and comforting dish.
7. Once the stew is done, taste and adjust the seasoning with more fine sea salt if necessary. Serve the Bigos Hunter's Stew hot, accompanied by rice, crusty bread, or a fresh salad to balance the richness of the stew.