Tuesday, January 3, 2012

Pork Bourguignonne

From the kitchen of One Perfect Bite...This is a great dish to pull from the roster when your taste buds are tired and you have the urge to embark on a culinary adventure. I have two recipes for French pork stew and today I'm going to feature the more classic of the two. Like many dishes that come from French peasant kitchens, you'll find this one is very easy to make. It is, however, a two day affair that requires the pork to marinate for 48 hours before it is browned and finally braised. The recipe below is as I found it. Hence, you'll find a call for kidney fat that, unless your butcher is more accommodating than mine, you can ignore. Bacon drippings make a nice substitute and add a faint layer of flavor to the finished stew. I know those of you who try this dish will like it. The use of current jelly sets it apart from the more common beef bourgignone after which it is patterned. I suggest you add a teaspoon of cider vinegar to the sauce just before it is thickened with the beurre manié. It is also important to simmer the sauce for 10 minutes or so after adding the beurre manié to rid it of an uncooked flour taste. I serve the stew with rice or noodles and a crisp salad. Here's how it is made.

Pork Bourguignonne...from the kitchen of One Perfect Bite courtesy of Gourmet Archives via LaBelle Cuisine


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
2 tablespoons rendered beef kidney fat (bacon drippings or olive oil may be substituted)
3 tablespoons red currant jelly
Beurre manié: 1 tablespoon butter, 1 tablespoon flour
Grated zest of 1 lemon

1) Combine wine, onion, carrot, garlic, peppercorns, cloves, vinegar and the bouquet garni in a saucepan. Bring mixture to a boil and simmer it 20 minutes. Cool it thoroughly.
2) Place pork cubes in a deep earthenware crock or bowl. Pour marinade over it, season with a little salt, and marinate in refrigerator for 2 days, turning occasionally.
3) Drain and dry meat. Strain marinade and reserve it.
4) In a large Dutch oven brown meat on all sides in fat or oil. Add strained marinade, cover pan, and cook over low heat for 1-1/2 to 2 hours, or until pork is very tender. Add currant jelly to pan juices and thicken sauce with beurre manié made by kneading together flour and butter. Correct seasoning and serve pork. Sprinkle with grated lemon zest. Serves 6 to 8.

One Year Ago Today: Maple,Walnut and Fig Bread

Two Years Ago Today: Marinated Mushrooms


Simona Mastantuono said...

Hello Dearest Mary sorry if they are no longer moved by your wonderful blogs, but most of all forgive me if I could not get the best wishes in time ... this dish is spectacular, the rest I know you have been united in one flesh magnificent kiss Simmy

laurie said...

I wish to you the happiest of all new years, thankyou for introducing me to all the wonderful dishes you cook, some I knew some were new to me, I thankyou for that, this pork dish will make my husband just swoon!

lena said...

happy new year to you mary! i do not know of this pork bourguinonne but looking at the ingredients used here, i'm sure this is one very tasty dish! Cheers!

Kim said...

This kind of meal is perfect for this time of year! I like stews and I like pork a lot!

Big Dude said...

Mary - It's no wonder you have 3000 followers, you post the neatest recipes.

Rita said...

What an amazing recipe that I have never heard of before; love the addition of red currant jelly. I also just spotted those corn muffins that are calling my name.

Rosemary said...

I've become a big pork fan lately and I'm sure I would love this -- especially with the snow blowing all around me like it is. Looks like a keeper, even if I do have to wait for two days!

Foodycat said...

I've never tried a pork bourguignonne! It looks really delicious!

MissB said...

Delicious! :)

David said...

Mary, Great recipe! I love pork and this is a different way to prepare it...and it sounds terrific! Lots of flavors... Have a wonderful 2012! Take Care, Big Daddy Dave

Pegasuslegend said...

Wow this looks awesome! I just love the ingredients! Happy New Year!

Bam's Kitchen said...

Happy 2012 to you Mary and your family! With the addition of the red current jelly, vinegar, spices and bacon renderings and slow cooking I am sure this recipe is a winner with deep flavors. I am book marking this one. Take care, BAM

Rambling Tart said...

Since moving to Australia and having access to fantastic pork, I've been enamored with it. :-) This dish looks so savory and interesting and anything that takes a day to make has GOT to be tender and flavorful. :-)

Au and Target said...

Delicicious. I love dark pork meat.

Joanne said...

Hmm interesting. I kind of love the addition of jelly...fruity flavors go so well with pork!

France@beyondthepeel said...

I so rarely find recipes on blogs that use beurre manie. My dad used to use it all the time (being French and all). I look forward to trying this out. It's a nice change from the boeuf that we so commonly see.

Elin said...

Mary...this pork stew french style is a great dish to start the new year. I have KIV this for sure :) It sounds delicious ! Have a blessed day !

Jeannie said...

The pork bourguignonne sounds delicious, hope to sample some one day:)I know my family will love this, they are such meat eaters!

Victor said...

Never tried pork before, if beef bourguignon taste good, pork must be. Thanks for the idea, Mary.

Jenn said...

Ohhh.. I bet that is so good. I mean, it marinates in wine for 2 days, how can that be bad??

What's Baking?? said...

It does look delicious!

Liiitza said...

Thank you so much for your comment on my blog! :D

By the way, this looks very tasty!!

Lori said...

Love this recipe. This would make a great Sunday dinner! Thanks Mary.

Happy New Year to you and your family.

Sharon Koenig said...

Wow, Sounds absolutely delicious. I will have to make it some time!

It seems like letting it marinade for those two days will let the meat soften up a bit and be really tender. :)

Claudia said...

I like doing the majority of the work at the beginning of the meal. The beauty in a two-day marinate is I can wake up in the morning (two days later) and know what I'm serving for dinner. The jelly - oh yes with that lovely pork.

Related Posts with Thumbnails