Bigos (Polish hunter’s stew)
Preparation time: 15 minutes
Cooking time: 50 minutes
75g (3oz) smoked bacon lardons
500g (1lb) cubed pork
1 onion, sliced
3 cloves garlic, sliced
200g (7oz) polish sausage such as wiejska,
skinned and sliced
1 can chopped tomatoes
450ml (¾pint) chicken stock
150ml (¼pint) red wine
2 bay leaves
2 tsp caraway seeds
500g (1lb) potatoes, peeled and cubed
500g (1lb) Bramley apples, quartered,
cored and sliced in half
175g (6oz) cabbage, cored and sliced salt and ground black pepper rye bread and sour cream to serve
1 Heat a large saucepan, add the bacon and sauté for 4 minutes until the bacon is crisp and the fat has run.
2 Remove the bacon with a slotted spoon to a plate. Add the pork, onion, garlic and sausage to the bacon fat in the pan and sauté for 5 minutes.
3 Add the remaining ingredients and bring to the boil. Season well, with plenty of ground black pepper and just a little salt (the bacon and sausage add their own salt).
4 Cover and simmer for 50 minutes or until the potatoes are tender. Serve ladled into bowls with rye bread.