Porc En Daube - French Pork Stew Recipe

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Ingredients:

Serving

Directions:

For the overnight marinade:.
Put the pork pieces in a casserole with a lid.
Chop the onions roughly, and add half to the pot.
Put in 2 bay leaves and and distribute the twigs of thyme around the pot.
Pour 3/4 (about 1 1/2 pints) of a bottle of red wine (best option is an inexpensive fruity red wine!) over the meat etc in the pot. Put the lid on it, and leave it until the following day.
The following day, lift out the meat with a slotted spoon, and put it in a colander over the casserole, to drain a bit. Lift out the other ingredients and discard them. Keep the wine.
If you will be using the same pot, just drain off the wine into a bowl, rinse the pot, dry it, and heat it over medium heat.
Add a little oil.
Put the other half of the roughly chopped onion into the oil. Add the chopped garlic, and cook both till a little bit golden. Lift out with a slotted spoon.
Dry the meat with paper towels.
Put the meat into a bag with 1 cup of flour, and shake the bag till the meat is coated.
Begin to brown the meat over medium high heat. Don't do all at once, because if you do they won't brown, they will begin to stew in juice. Brown them in small batches, and lift out with a slotted spoon as they brown.
When all have been browned, return all the meat and the onion and garlic to the pan.
Add a little of the flour (1 tablespoon) to ensure a somewhat thick sauce.
Add 2 bay leaves.
Pour the reserved wine over the meat. Pour the rest of the wine (this will be about 1 1/2 pints) over the meat.
The liquid should cover the meat. If it doesn't, add some water or bouillon.
Cook this covered over low heat for at least two hours, or until tender, stirring occasionally.
Add more thyme if desired. The sauce will thicken and become reduced.
You can cook this on the stove over low heat or in an oven at 325F or less.
I like to cook meat slowly over low heat, so I cook this for almost 4 hours!
Prepare dried, thick sliced toast: Take a clove of fresh garlic, and just scrape the garlic lightly over both sides of the toast.
Ladle the meat and sauce over the toasts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	608.65 Kcal (2548 kJ)
Calories from fat	142.78 Kcal
		% Daily Value*
Total Fat	15.86g	24%
Cholesterol	99.77mg	33%
Sodium	681.19mg	28%
Potassium	448.39mg	10%
Total Carbs	37.46g	12%
Sugars	3.84g	15%
Dietary Fiber	4.46g	18%
Protein	32.75g	66%
Vitamin C	15mg	25%
Iron	217.4mg	1208%
Calcium	158.6mg	16%

Amount Per 100 g
Calories	129.29 Kcal (541 kJ)
Calories from fat	30.33 Kcal
		% Daily Value*
Total Fat	3.37g	24%
Cholesterol	21.19mg	33%
Sodium	144.7mg	28%
Potassium	95.25mg	10%
Total Carbs	7.96g	12%
Sugars	0.81g	15%
Dietary Fiber	0.95g	18%
Protein	6.96g	66%
Vitamin C	3.2mg	25%
Iron	46.2mg	1208%
Calcium	33.7mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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