Side Bigos Recipe

Inspired by Sunny Side Up Breakfast and Lunch

Time2h

Serves4

Make Side Bigos Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

1 1/8 lb (500 g) Sauerkraut

7.05 oz (200 g) Fresh Cabbage

5.29 oz (150 g) Smoked Bacon

10.6 oz (300 g) Pork Shoulder

1 medium Onion

1 medium Carrot

2 cloves Garlic

Seasoning

2 leaves Bay Leaves

1 tsp Dried Marjoram

1 tsp black pepper

to taste Celtic sea salt

1 tsp Watkins paprika

Liquid

2 1/8 cup (500 ml) Vegetable broth

0.42 cup (100 ml) Red wine

Method

Preparation

Prepare the Vegetables

Rinse the sauerkraut under cold water and squeeze out excess moisture. Chop the fresh cabbage, onion, and carrot into bite-sized pieces. Mince the garlic cloves.

Cut the Meats

Dice the smoked bacon and pork shoulder into small cubes.

Cooking

Cook the Bacon

In a large pot, over medium heat, add diced bacon and cook until crispy. Remove and set aside, leaving the fat in the pot.

Sauté the Vegetables

In the same pot with the bacon fat, add chopped onion, carrot, and minced garlic. Sauté until the onions are translucent.

Brown the Pork

Add the diced pork shoulder to the pot and cook until browned on all sides.

Combine Ingredients

Stir in the sauerkraut, fresh cabbage, and crispy bacon into the pot. Mix well.

Add Seasonings and Liquids

Add bay leaves, dried marjoram, black pepper, paprika, salt, vegetable broth, and red wine to the pot. Stir to combine.

Simmer

Bring to a boil, then reduce heat to low. Cover and let simmer for about 1 to 1.5 hours, stirring occasionally.

Serving

Serve

Once cooked, remove bay leaves and serve hot. Enjoy your Bigos as a side dish or a main course!