Mme M's Note:
Serve this with steamed potatoes, a green vegetable (glazed fennel is good); also make toasts from dry bread, and run garlic over the surface of the toasts. Put the meat and sauce over that.
My Private Note
Units: US | Metric
- 1For the overnight marinade:.
- 2Put the pork pieces in a casserole with a lid.
- 3Chop the onions roughly, and add half to the pot.
- 4Put in 2 bay leaves and and distribute the twigs of thyme around the pot.
- 5Pour 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.
- 6The 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.
- 7If 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.
- 8Add a little oil.
- 9Put 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.
- 10Dry the meat with paper towels.
- 11Put the meat into a bag with 1 cup of flour, and shake the bag till the meat is coated.
- 12Begin 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.
- 13When all have been browned, return all the meat and the onion and garlic to the pan.
- 14Add a little of the flour (1 tablespoon) to ensure a somewhat thick sauce.
- 15Add 2 bay leaves.
- 16Pour the reserved wine over the meat. Pour the rest of the wine (this will be about 1 1/2 pints) over the meat.
- 17The liquid should cover the meat. If it doesn't, add some water or bouillon.
- 18Cook this covered over low heat for at least two hours, or until tender, stirring occasionally.
- 19Add more thyme if desired. The sauce will thicken and become reduced.
- 20You can cook this on the stove over low heat or in an oven at 325F or less.
- 21I like to cook meat slowly over low heat, so I cook this for almost 4 hours!
- 22Prepare dried, thick sliced toast: Take a clove of fresh garlic, and just scrape the garlic lightly over both sides of the toast.
- 23Ladle the meat and sauce over the toasts.
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Nutritional Facts for Porc En Daube - French Pork Stew
Serving Size: 1 (450 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 898.3
- Calories from Fat 261
- Total Fat 29.0 g
- Saturated Fat 10.0 g
- Cholesterol 143.0 mg
- Sodium 131.1 mg
- Total Carbohydrate 41.9 g
- Dietary Fiber 3.0 g
- Sugars 4.6 g
- Protein 49.5 g