Bigos Polish Hunter's Stew

Soak the dried mushrooms in 200 ml (0.8 cup) of hot water for at least 30 minutes. If the sauerkraut is too salty or sour, rinse it with cold water and squeeze it thoroughly. Shred the fresh cabbage into thin strips. Cube the pork, and dice or slice the bacon and sausage. Chop the onion finely.

In a large, heavy-bottomed pot or Dutch oven, fry the diced bacon over medium heat until crispy. Remove the bacon and set aside. In the rendered fat, sear the pork shoulder on all sides until golden brown, then remove and set aside. If needed, add a little oil, then fry the sliced sausage until browned, and set aside as well.

In the remaining fat (or a little oil), sauté the chopped onion until translucent, about 5-7 minutes. Add the tomato paste and paprika powder, stir, and cook for another minute. Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot.

Return the seared pork to the pot, along with the sauerkraut and fresh cabbage, the soaked mushrooms with their liquid (being careful to leave any sediment behind), dried prunes, bay leaves, allspice berries, and caraway seeds. Pour in the beef broth. Season with salt and pepper to taste. Stir everything well, then bring to a boil. Reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the meat is tender and the flavors have melded. Stir occasionally.

During the last 30 minutes of cooking, add the reserved crispy bacon and seared sausage back into the pot. Taste and adjust seasonings as needed (salt, pepper, maybe a pinch of sugar). Let the Bigos rest for at least 30 minutes before serving. Serve hot with fresh bread or potatoes.