Old-Fashioned Pork Sauté

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.

• Prep time: 25 min
• Cook time: 75 min
• Difficulty: Medium
• Calories: 825
• Protein: 46 g
• Carbs: 15 g
• Fat: 59 g

Ingredients

• 800 g Pork shoulder ( cut into large cubes )
• 150 g Smoked lardons
• 2 piece Yellow onion ( finely chopped )
• 3 piece Carrot ( sliced )
• 250 g Button mushroom ( quartered )
• 200 ml Dry white wine
• 30 g Wheat flour
• 30 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 400 ml Mineral water
• 3 piece Thyme ( sprigs )
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Veal stock concentrate ( powdered )

Instructions

1. Searing the meat

   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. Aromatic garnish

   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. Dusting and deglazing

   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. Liquid and simmering

   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. Mushroom finish

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Tastes even better reheated gently the next day.