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La Belle Cuisine
Drunken Pork Shoulder with
Cabbage and Pears
Bistro: The Best of Casual French Cooking
by Gerald Hirigoyen, 1995, Sunset Books, Inc.
"Because pork shoulder is less expensive than the leg
or the tenderloin
becomes more tender with long cooking, it is a popular ingredient
flavorful stews of the French countryside. This "drunken"
pork marinated and cooked in plenty of robust
[for example: Several sprigs of fresh parsley
8 whole peppercorns,
and 2 imported bay leaves
tied in a
thickness of cheesecloth]
2 white onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic
30 whole black peppercorns
5 cups dry red wine, such as
Cabernet or Merlot
Salt to taste, plus 1 tablespoon salt
3-pound boneless pork shoulder,
cut into 1-inch cubes
6 tablespoons olive oil
4 cups veal stock or chicken stock
1 head green cabbage, thinly sliced
3 tablespoons unsalted butter
1/4 vanilla bean, split in half lengthwise
3 ripe but firm pears, such as Comice, cored,
and cut into
3 tablespoons chopped fresh parsley
In a large shallow non-aluminum dish, combine the bouquet garni,
onions, carrots, celery, garlic, peppercorns, 4 1/2 cups of the red wine and salt to
taste. Stir to mix. Add the pork and turn to coat evenly. Cover and
refrigerate for at
least 5 hours or as long as overnight.
Drain the meat and vegetables in a sieve, capturing the marinade in
a small saucepan. Bring the marinade to a boil, then remove it from the heat and
aside. Separate the meat from the vegetables; set aside separately.
In a sauté pan over high heat, warm 4 tablespoons of the olive
oil. Pat the meat dry with paper towels. Working in small batches, add the meat to the pan
and brown on all sides, about 2 minutes. Transfer the meat to a large saucepan.
To the same sauté pan used for browning the meat, add the reserved
vegetables and sauté over medium-high heat until they begin to brown,
about 5 minutes.
Transfer the vegetables to the saucepan holding the meat. Add the
reserved red wine marinade. Bring to a boil over high heat and boil until reduced by half,
about 10 minutes. Add the veal or chicken stock and return to a boil. Reduce the heat to
medium and simmer, uncovered, until the pork is
tender, 50-60 minutes.
Meanwhile, fill another large saucepan two-thirds full with water,
1 tablespoon salt and bring to a boil. Add the cabbage, return to a
until wilted, about 2 minutes. Drain the cabbage, rinse
cold water and drain again.
In a frying pan over medium heat, melt the butter. Add the cabbage
sauté for 2 minutes. Remove from the heat and set aside.
In another small sauté pan,
combine the remaining 1/2 cup red wine,
the vanilla bean and
the pears and bring to a
boil. Reduce the heat to
medium and simmer,
turning the fruit every few minutes, until
Drain the meat and vegetables in a sieve, capturing the juices in a
Cover the juices to keep them warm. Separate the pork from
the vegetables; discard
Arrange a bed of the cabbage on a warmed platter. Place the pork
top of the cabbage, and pour the juices over the top. Scatter the
around the meat. Garnish with the parsley and
serve at once.
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