Polish Pork & Cabbage Bigos

Step 1

Cut the pork shoulder into 1-inch cubes by placing it on a cutting board and slicing lengthwise into strips, then slicing crosswise into chunks about the size of dice.

Step 2

Quarter the cabbage from top to bottom, then remove the hard white core and slice the cabbage crosswise into ribbons roughly the width of your thumb.

Step 3

Slice the onion in half from root to tip, place cut-side down, and slice lengthwise into strips about 1/4-inch wide, like cutting an apple into slices.

Step 4

Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 5

Add the pork chunks to the hot oil and cook without stirring for 3 minutes until the bottom side turns deep golden brown, then stir and cook another 2 minutes until mostly browned on the outside.

Step 6

Add the sliced onion to the pot and stir constantly for 1 minute until it softens slightly and releases its smell.

Step 7

Stir in 3 tablespoons of tomato paste and cook, stirring constantly, for 30 seconds until it turns a darker color and smells more concentrated.

Step 8

Pour in 2 cups of broth and use a wooden spoon to scrape up the brown stuck-on bits from the bottom of the pot, stirring until the liquid is uniform.

Step 9

Add the shredded cabbage and stir until it is mostly submerged in the liquid, then bring the pot to a gentle bubble by raising the heat slightly, about 2 minutes.

Step 10

Reduce the heat to medium-low and cover the pot with the lid, then simmer for 25 minutes, stirring once every 10 minutes, until the pork is very tender and breaks apart easily with a spoon.

Step 11

Taste a spoonful of the stew and add salt and pepper, stirring well and tasting again until it tastes balanced between salty and savory.

Step 12

Ladle the bigos into bowls and serve hot, allowing each diner to add more salt or pepper if they wish.