Old-Fashioned Pork Sauté
Ingredients
- 800 gPork shoulder (cut into large cubes)
- 150 gSmoked lardons
- 2 pcYellow onion (finely chopped)
- 3 pcCarrot (sliced)
- 250 gButton mushroom (quartered)
- 200 mlDry white wine
- 30 gWheat flour
- 30 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 400 mlMineral water
- 3 pcThyme (sprigs)
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspVeal stock concentrate (powdered)
Method
Tender pork shoulder chunks coated in a glossy, smooth sauce. The aroma of thyme and reduced white wine filling the pot evokes classic Sunday lunches.
- 1
In a hot Dutch oven with oil and a knob of butter, sear the pork chunks on all sides. The meat should be well browned to create a crust that locks in the juices.
- 2
Remove the meat, then toss the bacon lardons, onions, and carrots into the hot fat. Let them color slightly until the onions are translucent.
- 3
Return the meat to the pot, sprinkle with flour (singer), and stir well to cook the flour for one minute. Pour in the dry white wine and scrape the bottom with a wooden spatula to release the cooking juices.
- 4
Add water (or veal stock if available), thyme, and bay leaf. The liquid should reach halfway up the meat. Cover and simmer over low heat. The meat should become tender under the fork.
- 5
Add the sliced button mushrooms. Cook without a lid for the final 10 minutes so the sauce reduces and coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pot during browning: work in batches if needed so the meat sears instead of boiling.
- If the sauce is too thin at the end, whisk in a small knob of cold butter to make it glossy.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Tastes even better reheated gently the next day.
