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

Ingredients:
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 (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

Directions:
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.









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