Check off each step as you cook.

1. 01Soften the dried mushrooms.Cover dried mushrooms with the measured hot water and soak for 20 minutes. Lift them out, rinse away any grit, and chop. Strain the soaking liquid through a coffee filter or a fine sieve lined with a clean damp cloth, leaving any sediment behind.
2. 02Brown the pork and vegetables.Pat pork dry and season with pepper. Heat oil in a heavy pot over medium-high heat and brown the pork in batches for about 10 minutes, then lift onto a plate. Lower the heat, add onion and fresh mushrooms, and cook for 8–10 minutes. Stir in garlic and tomato paste for 1 minute.
3. 03Bring the stew together.Return pork and its juices. Add fresh cabbage, sauerkraut, sausage, prunes, chopped soaked mushrooms, filtered mushroom liquid, stock, bay leaves, and allspice. Stir carefully and bring to a gentle simmer.
4. 04Braise patiently.Cover and simmer over low heat for about 2 hours, stirring occasionally across the base. Add a little stock or water if the bottom threatens to catch. The pork should be fork-tender; check that a thick piece reaches at least 145°F / 63°C, then continue the simmer for at least 3 minutes.
5. 05Adjust the finish.Uncover and simmer for 15–20 minutes to bring the stew to a moist, spoonable consistency. Allow extra time if the pork is still firm. Remove bay leaves and allspice, taste, and add salt only if needed. Serve hot.

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