Few dishes offer the warm embrace of comfort quite like a traditional pork stew. Rich, hearty, and full of robust flavors, pork stew is a beloved staple in homes across the globe. This timeless recipe, with its roots in European cuisine, especially French fare, melds tender pieces of pork with a medley of wholesome vegetables, all slowly simmered to perfection.
Recette traditionnelle de ragoût de porc
4
portions20
minutes2
heures457
kcal2
heures20
minutesLaissez l'écran de votre appareil allumé
Ingrédients
1 kg 2 1/5 lb pork shoulder
60 ml 1/4 tasse huile végétale
60 g 1/2 tasse farine
2 cuillères à café 2 cuillères à café sel
1 cuillère à café 1 cuillère à café poivre noir
1 1 oignon
3 3 gousses d'ail
2 2 carottes
2 2 pommes de terre
500 ml 2 tasse chicken stock
240 ml 1 tasse vin rouge
2 cuillères à soupe 2 cuillères à soupe pâte de tomates
1 cuillère à café 1 cuillère à café thym séché
1 1 bay leaf
Equipement
grande marmite- Planche à découper et couteau
- cuillère en bois
- cuillère
- Cups (US measurement)
Directions
- Prepare the Meat: In a large bowl, season the pork cubes with salt and pepper, then dust with flour.
- Sear the Pork: Heat the oil in a Dutch oven over medium-high heat. Brown the pork cubes in batches, ensuring they are well-seared on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onions and garlic. Sauté until the onions are translucent.
- Mélanger les ingrédients : Return the pork to the pot. Add carrots, potatoes, chicken stock, red wine (if using), tomato paste, dried thyme, and the bay leaf.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the pork is tender and infused with flavors.
- Servir : Remove the bay leaf before serving.
Notes
- For an extra layer of depth, consider adding a splash of balsamic vinegar or a sprinkle of smoked paprika towards the end of cooking. This will enhance the flavors and add a unique twist.
What cut of pork is best for making pork stew?
Pork shoulder is the preferred cut for pork stew due to its marbling and fat content, which contribute to the stew’s rich flavor and tender texture. When cooked slowly, it yields melt-in-your-mouth meat that complements the dish perfectly.
