Bigos with Smoked Pork Knuckle

Bigos with Smoked Pork Knuckle

120 min
Medium
1 serv.
323 g / 1 serv.

Rating

Average rating:—

Description

Hearty Polish dish of stewed fresh and sauerkraut with smoked pork knuckle, vegetables and spices. Perfect for the cold season.

  1. Cut the smoked knuckle into small pieces, removing bones and excess fat.
  2. Slice the onion into half rings and fry in a preheated pan with oil until golden.
  3. Add chopped fresh cabbage and sauerkraut to the onion, simmer for 10 minutes.
  4. Dice the pickled cucumber and tomato, add to the cabbage.
  5. Add the knuckle pieces, cumin, coriander, bay leaf and finely chopped chili pepper.
  6. Simmer over low heat covered for about 1.5 hours, stirring occasionally. Add a little water if needed.
  7. 10 minutes before readiness, remove the bay leaf and chili pepper.
  8. Serve hot, topped with sour cream and sprinkled with chopped parsley.
409
127 kcal / 100 g
kcal
21.3 g
6.6 g / 100 g
Protein
11.2 g
3.5 g / 100 g
Carbohydrates
31.5 g
9.8 g / 100 g
Fats