Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pork Collioure Stew

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

6 servings

Prep

10 min

Cook

2 hrs

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
4 pounds pork shoulder
Camera
½ tablespoon salt
Camera
½ teaspoon black pepper
ground
Camera
¼ cup vegetable oil
Camera
1 medium onions
peeled and roughly chopped
Camera
2 tablespoons all-purpose flour
Camera
2 cups white wine
dry
* Camera
¼ cup tarragon vinegar
Camera
2 tablespoons horseradish
grated
Camera
2 tablespoons prepared mustard
Camera
½ cup lemon juice
Camera
4 cups stock
Camera
2 bay leaves
* Camera
4 thyme sprigs
*
½ teaspoon thyme
dried
* Camera
½ cup heavy whipping cream
Camera
3 medium parsnips
peeled
* Camera

Ingredients

Amount Measure Ingredient Features
1.8 kg pork shoulder
Camera
7.5 ml salt
Camera
2.5 ml black pepper
ground
Camera
59 ml vegetable oil
Camera
1 medium onions
peeled and roughly chopped
Camera
3E+1 ml all-purpose flour
Camera
473 ml white wine
dry
* Camera
59 ml tarragon vinegar
Camera
3E+1 ml horseradish
grated
Camera
3E+1 ml prepared mustard
Camera
118 ml lemon juice
Camera
946 ml stock
Camera
2 each bay leaves
* Camera
4 each thyme sprigs
*
2.5 ml thyme
dried
* Camera
118 ml heavy whipping cream
Camera
3 medium parsnips
peeled
* Camera

Directions

PREHEAT OVEN TO 375℉ (190℃).

Pat the pork dry with paper towels and sprinkle with desired salt and pepper.

Heat the oil in a Dutch oven over medium-high heat on top of the stove.

Add the pork, without crowding, and brown well on all sides.

You may have to perform this operation in batches.

Remove the pieces to a plate as they are brown.

Pour off all but about 2 tablespoons fat.

Reduce heat to low and replace the pot on the stove.

Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan.

Add the flour and cook another minute, stirring.

Add the wine, vinegar and broth and bring to a boil.

Return the pork to the pot with any juices on the plate and add bay leaves and thyme.

Cover tightly and transfer the pot to the oven.

Cook for 1¼ hours, or until meat is barely tender.

Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside.

Strain the sauce through a fine sieve into a container and discard onions and herbs.

Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips.

Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked.

Remove from oven and serve with boiled potatoes or buttered noodles.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 555g (19.6 oz)
Amount per Serving
Calories 93158% from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 304mg 101%
Sodium 1121mg 47%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 164g
Vitamin A 7% Vitamin C 24%
Calcium 9% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe