Polish Pork Stew with Sauerkraut and Prunes
Ingredients
- Ingredients
- 25 grams dried Mushrooms
- 600 grams Pork (shoulder)
- 1 Tbsp clarified butter
- 800 grams Sauerkraut (jarred)
- 2 bay leaves
- 1 tsp Juniper berries
- 2 allspice
- ½ tsp peppercorns
- 200 grams Polish Sausage
- 2 Tomatoes
- 1 onion
- 20 grams Bacon
- 6 Prune
- 75 milliliters dry Red wine
- salt
- peppers
- sugar
Preparation steps
Soak the mushrooms in 250 ml (approximately 1 cup) water for 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms thoroughly and cut into smaller pieces if large.
Rinse the meat, pat dry and chop into bite-sized pieces. Melt the butter in a large Dutch oven and brown the meat on all sides. Add the mushrooms, mushroom liquid, sauerkraut, bay leaves and spices (in a spice bag, if desired). Cover and simmer over low heat for about 1 hour 30 minutes, stirring occasionally.
Slice the sausage. Rinse the tomatoes, core and chop. Mix the sausage and tomatoes into the stew.
Peel the onion and chop finely. Dice the bacon and render in a large frying pan. Add the onion and cook briefly. Add the halved prunes and mix until combined. Transfer to the stew along with the red wine, season with salt, pepper and sugar and simmer for another 30 minutes.
Season with salt and pepper and serve.
