10. December 2013 · 11 comments · Categories: Pork · Tags: , ,

Since a friend asked me for a recipe for Polish traditional bigos (BEE-ghos) / hunter’s stew I thought it would be the perfect time to make some. It’s a very traditional Polish dish, and it’s prepared for the First Day of Christmas, for Easter, or for bigger family gatherings because, believe me, no matter how hard you try to make just a little, you will always end up with a giant pot of bigos. The cooking process should take 3 days if possible, but this time I decided to cook it for just 2 days. It doesn’t mean that it’s cooking for 72 hours non-stop. You cook it for minimum of 3 hours every day and then let all the ingredients combine while keeping it in the fridge.
The great thing about this dish is that you can always freeze it and have it whenever you feel like having a bowl filled with cabbage, meat and wild mushrooms. And it goes great with a shot of vodka, making a fantastic meal for a cold winter’s day. More »