Świąteczny Bigos (Polish Hunter’s Stew with Pork and Sauerkraut)

• 700 g Pork shoulder, boneless
• 300 g Smoked sausage
• 1 large Yellow onion
• 4 cloves Garlic
• 40 g Mushrooms, dried
• 120 g Prune, pitted
• 600 g Sauerkraut
• 500 g White cabbage
• 2 tbsp Tomato purée
• 3 pieces Bay leaves
• 1 tsp Caraway seeds
• 1 tsp Black pepper, freshly ground

1. Cut the pork into bite-sized chunks. Slice the smoked sausage, then peel and finely chop the onion and garlic. Put the dried mushrooms in a bowl, cover with boiling water, and leave to soak until softened.
2. Put the pork in a large heavy pot over medium heat and cook, stirring, until it releases fat and begins to colour. Add the onion and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Lift the mushrooms out of the soaking liquid and add them to the pot, then pour in the soaking liquid carefully, leaving any grit behind. Add the sauerkraut, white cabbage, bay leaves, caraway seeds and black pepper. Stir well, bring to a gentle simmer, then cover and cook on low for 90 minutes, stirring occasionally.
4. Stir in the smoked sausage, prunes and tomato purée. Simmer uncovered for 45 to 55 minutes, stirring now and then, until the stew is thick, glossy and richly flavoured. Taste and adjust with a little more black pepper if you like.
5. For the best flavour, cool the bigos, cover and chill overnight, then reheat gently the next day until piping hot. If serving straight away, let it stand off the heat for 10 minutes so the flavours settle. Remove the bay leaves before serving.

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