Bigos According To Falko Style

Summary

Ingredients

• 500 g pork for oulash
• 150 g bacon, streaky
• 3 Cabanossi (approx. 450 g)
• 3 onion (s)
• 1 large can sauerkraut
• 1 large red pepper (s)
• 3 tablespoon tomato paste
• 1 clove garlic
• 400 ml meat broth
• 8 juniper berries
• 2 bay leaves
• 3 grains allspice
• sugar
• salt and pepper
• Chili powder
• some oil

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Instructions

1. Cut the pork, cabanossi, bacon, and red pepper into cubes. Cut the onion and garlic into small pieces.
2. Heat oil in a large pan over medium-high heat. Fry the bacon for 5-7 minutes until crispy. Add the pork and cabanossi, and fry for about 10 minutes until browned. Transfer to a large saucepan and pour in the meat broth.
3. In the same pan, fry the onions and garlic over medium heat for about 3 minutes until softened. Transfer to the saucepan.
4. Add the sauerkraut, tomato paste, allspice, bay leaves, and juniper berries to the saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 45 minutes, stirring occasionally. Add water if the stew begins to stick to the pan. Season to taste with chili powder, salt, pepper, and sugar.
5. Remove from heat and let cool completely, then refrigerate for at least 8 hours or overnight. Reheat over medium heat for 10-15 minutes before serving.