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Pork Bourguignonne
 
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Pork Bourguignonne
Gourmet Archives
Begin preparation 2 days in advance.
2 1/2 cups red wine [Burgundy]
1 onion, sliced
1 carrot, sliced
1 garlic clove, chopped
6 peppercorns, crushed
2 whole cloves
1 tablespoon tarragon vinegar
Bouquet garni: 2 sprigs parsley,
1 bay leaf, 1 sprig thyme
3 pounds lean pork, cut into large cubes
Salt
2 tablespoons rendered beef kidney fat
[May not be so easy to find these
days!
We use either
bacon grease or olive oil.]
3 tablespoons red currant jelly
Beurre manié:
1 tablespoon butter, 1 tablespoon flour
Grated zest of 1 lemon
In a saucepan [non-reactive, such as stainless steel] combine the wine,
onion, carrot, garlic, peppercorns, cloves, vinegar and the bouquet garni.
Bring the mixture
to a boil and simmer it 20 minutes. Cool it thoroughly.
Place the pork cubes in a deep earthenware crock or bowl. Pour the
marinade over it, season with a little salt, and marinate the meat in the
refrigerator 2
days, turning occasionally.
Drain and dry the meat. Strain the marinade and reserve it.
In a large Dutch oven brown the meat on all sides in fat or oil. Add the
strained marinade, cover the pan, and cook slowly [over low heat] 1 1/2
to 2 hours, or until
the pork is very tender. Add the currant jelly to the
pan juices and thicken the sauce
with beurre manié made by kneading
together the flour and butter. Correct seasoning and
serve the pork
sprinkle with grated lemon zest. Serves 6 to 8.
Featured Archive Recipes:
Boeuf à la Bourguignonne
Pot-Roasted Pork
Loin in Red Wine
Prinzentopf (Pork with Asparagus,
Leeks and Tomatoes)
Rôtis de
Porc à la Boulangère
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