The Best Polish Bigos Recipe

Serves 3 people

300 g of pork loin
200 g of fresh pancetta
100 g of wild mushrooms
300 g of fresh white cabbage
200 g of sour cabbage
2 white onions
2 big tomatoes
2 tbsp of sunflower oil
2 tsp of cumin seeds
1 tsp of dried coriander
1 tsp of smoked paprika
1/2 tsp of dried thyme
1 tbsp of white sugar
1 tsp of salt
1 tsp of white pepper
200 ml of vegetable stock
A Bunch of spring onion for garnishing


1) Dice the pork loin into 2 cm cubes. Slice fresh Pancetta into thin strips. Dice the onions, tomatoes. Slice the white cabbage & spring onion bunch.

2) At a medium temperature stove add 1 tbsp of sunflower oil into the pot. Add fresh Pancetta strips. Stir fry for 5-7 min until golden color. Remove the Pancetta from the pot and set aside.
Continue using the same pot then add diced pork loin then stir fry it for 10 min. Remove the pork loin cubes from the pot. set aside.
Add 1 tbsp of sunflower oil into the pot. Add the wild mushrooms, diced white onion. Stir fry the vegetables for 5 min. Add sliced white cabbage, 200 g of sour cabbage, diced tomatoes. Stir fry for 10 min. Reduce the stove temperature to a medium low setting add pre-cooked pork loin cubes, fried Pancetta, 2 tsp of cumin seeds, 1 tsp of dried coriander, 1 tsp of smoked paprika, 1/2 tsp of dried thyme, 1 tsp of sugar, 1 tsp of salt, 1 tsp of white pepper. Add 300 ml of vegetable stock. Mix all the ingredients. Cover the pot with the lid & simmer for 30 min.

3) Add few ladle spoons of the Bigos into a serving plate. Garnish with fresh chopped spring onion.

You can heat this Bigos recipe, freeze, heat again, refrigerate, heat again the flavor only intensifies. In fact, if you can give it a day in the fridge for the flavors to blend. You won’t regret the wait.

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