Porc au Vin

There's a dish called Coq au Vin so why can't you have Porc au Vin? That was my thinking anyway and sometimes the result of a little kitchen witchery has a really positive outcome, if you know what I mean.

I started the flavoring of last night's stew with some of our homemade pancetta although bacon would work fine too, then browned chunks of pork butt and followed up with mushrooms, shallots, carrots and garlic. Some dried herbs and 2 cups each of Syrah and chicken stock and  2 hours in the oven later our entree was taken care of. Boy, did it smell good!

We had our stew with sweet potatoes mashed with a little butter and black pepper and lovely autumny pears that I drizzled with honey (maple syrup works too) and butter and roasted in the oven during the last hour the pork was braising. If you've never had pears with sweet potatoes before, you may want to give it a try. You'll be amazed, I promise!

Porc au Vin  (inspired by Bon Appetit Magazine)

4 ounces pancetta (small dice)

2-1/2 pounds pork butt, cut into 1-1/2 inch cubes

Salt and coarse ground black pepper

1/4 cup all-purpose flour

2 tablespoons vegetable oil

8 ounces large mushrooms, cut into quarters

8 large shallots, peeled and cut in half

1 cup carrots peeled and cut into 1-1/2 inch pieces

5 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon herbs de province

2 bay leaves

Salt and coarse ground black pepper

2 cups dry red wine (I used Syrah)

2 cups chicken stock

2 tablespoons flour mixed with 1/4 cup water

Parsley for garnish

Preheat oven to 350. In a large Dutch oven over medium low heat, cook pancetta until fat is rendered and pancetta is crisp. Remove from pan leaving drippings. Season pork cubes with salt and pepper and dredge in flour, shaking off excess. Brown pork cubes in batches, being sure to brown on all sides. Remove from pot and repeat until meat is all browned. Add vegetable oil to pot and when shimmering hot, add mushrooms, shallots, carrots and garlic. Sauté, stirring constantly for 3 or 4 minutes or until shallots start to soften. Add garlic, thyme, herbs to province and bay leaves. Cook, stirring for another minute. Add red wine, chicken stock and return pork and pancetta to pot. Bring to boil, cover pot and place in oven for 1-1/2 hours or until pork is very tender. Remove pot from oven, and taste for seasoning, adding salt and pepper as necessary. Thicken gravy with flour/water slurry and return to oven for 15 minutes. Garnish with parsley and serve.    Download Porc au Vin

A year ago - Red & Green Shrimp Enchiladas

Comments

[Lea]

Wow - this might have to be on the menu for Thanksgiving! We do pork for that meal and I am always looking for some way special - I think this is it for this year - bookmarked!

[June]

Yikes Lea - pressure's on now. You flatter me! There's a recipe on this site for brined pork loin with prunes and port sauce that's darn tasty too, as well as a pork roast with a cranberry glaze from way back in April 2009 and it's pretty company worthy too.

[Mary from Apron Strings & Wedding Rings]

Different and delish way to cook a pork dish! However, I'll need to stick to my traditional turkey for Thanksgiving :o))

[pam]

I don't like chicken with red wine, so this sounds way better to me!!

[June]

Thanks Pam - leftovers for lunch were even better!

[Shaun]

Mmm gotto try this, pork is so cheap right now I can get a joint big enough to dice some for this and a roast for sunday.

[June]

Shaun - it's going on my list for a repeat too. I'd forgotton how absolutely delish it is and it smells divine while it's cooking too. Perfect fall weather food!

[Shaun]

Oh wow...my son and I had this tonight....fantastic, and yes the house smelled great while the slow cooker worked its magic! We had ours with colcannon (cos I'm half Irish) and my local farm shop had some beautiful apples in so caramelised them in a little butter and cider, tell you this ones another regular in this house!

[June]

Shaun - so glad you liked it and how perfect with colcannon although I'm ignoring the fact you used a slow cooker instead of a Dutch oven. Ha,ha. You know, I'm not a fan of the darn things. As for the apples, I bet they were amazing!

[Shaun]

I know what your saying June but slow cookers are ideal for us single parents, I can leave it on while I'm out sorting the kids, I do use casserole dishs when I can...lol.

[June]

Very true Shaun slow cookers are definitely convenient. One of these days I'll be converted. I drive my friends and fellow bloggers crazy because I won't use one.