Keto Polish Hunter's Stew (Bigos)

Ingredients

• about 910 g Sauerkraut
• about 450 g Kielbasa sausage
• 6 strips Bacon
• about 450 g Pork shoulder
• 1 large Onion
• about 225 g Mushrooms
• 1 cup Beef broth
• 2 tbsp Tomato paste
• 2 tbsp Red wine vinegar
• 6 berries Juniper berries
• 2 leaves Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the 6 strips of bacon into small pieces. Slice the about 450 g kielbasa sausage into 1.27 cm thick pieces. Cut the about 450 g pork shoulder into 2.54 cm cubes. Dice the 1 large onion. Slice the about 225 g mushrooms.
2. 2In a large, heavy-bottomed pot or Dutch oven, cook the 6 pieces of bacon over medium heat (about 175°C / 175°C) until they are crispy, about 5-8 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside on a plate, leaving the rendered bacon fat in the pot.
3. 3Add the about 450 g pork shoulder cubes to the hot bacon fat in the pot. Cook over medium-high heat (190.6°C / 190°C), turning occasionally, until browned on all sides, about 6-8 minutes. Remove the browned pork from the pot and set it aside with the bacon.
4. 4Add the about 450 g sliced kielbasa sausage and the 1 diced large onion to the pot. Cook over medium heat (176.7°C / 175°C), stirring occasionally, until the onion is softened and lightly browned, about 5-7 minutes.
5. 5Add the about 225 g sliced mushrooms to the pot and cook, stirring, until they have softened, about 4-5 minutes.
6. 6Return the about 450 g browned pork shoulder and the 6 crispy bacon pieces to the pot. Add the about 910 g sauerkraut, 1 cup beef broth, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 6 juniper berries, and 2 bay leaves. Stir everything together to combine.
7. 7Bring the mixture to a simmer over medium-high heat (190.6°C / 190°C). Once simmering, reduce the heat to low (122°C / 120°C), cover the pot tightly, and let it cook for at least 1.5 hours, or until the pork shoulder is very tender. Stir the stew occasionally to prevent sticking.
8. 8Remove the 2 bay leaves from the pot. Season the stew with 1/2 tsp salt and 1/4 tsp black pepper. Stir well before serving.

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