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Original Polish Bigos

    

Traditional autumn and winter food of Slavs. Healthy and tasty. The recipe contains no spices, i tis not a typographical error :)

Cook

No. of servings

6

Ready in

1 h. 30 min.

Difficulty

medium

 

 

flitch10.5oz300grams
pork lard1tbsp1tablespoon
pork neck10.5oz300grams
sauerkraut- finely chopped cabbage (fermented)0lb1
sausage5.25oz150grams
smoked pork belly8.75oz250grams
tomato paste39.6gallon150litres
water2.1cup½litre

1. 

sauerkraut- finely chopped cabbage (fermented)

Drain the fermented cabbage from the brine and slice it into small pieces.

2. 

smoked pork belly 3.5 oz (100 g)

Cut smoked pork belly into small pieces and heat up the lard from them in a hot pan.

3. 

pork neck 10.5 oz (300 g)  flitch 10.5 oz (300 g)

Cut the neck meat from the side into 2x2 cm squares and fry the meat until it is pale from all sides.

4. 

pork lard 1 tbsp  water 2.1 cup (500 ml)

Heat the cabbage on a metlted lard in a larger pot. Then add meat, pour water ad stew for 30 min.

5. 

sausage 5.25 oz (150 g)  smoked pork belly 5.25 oz (150 g)

Add the sliced sausage and smoked pork belly and cook for another 30 min. Pour the water carefully - ate the end the meal should remain thick, without water.

6. 

tomato paste 39.6 gallon (150000 ml)

Add tomato paste and lard. Season with a cabbage pickle. Cook for last 15 min.

Bon appetit!

 

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