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slow-cooked pork shoulder with white wine, bay, thyme, tarragon
Nb persons: 0
Yield: 4-6 persons
Preparation time:
Total time:
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| ingredients: | |
| 1 tbsp | olive oil |
| 800g | pork shoulder, cut into chunks |
| 1 | onion, peeled and roughly chopped |
| 5-6 | garlic, peeled and keep whole |
| 150ml | white wine |
| 2 | potatoes, peeled and cut into cubes |
| 4-5 | carrots, peeled and cut into cubes |
| a small handful | thyme |
| 2 | bay leaves |
| 450ml | chicken stock |
| water, alternative | |
| 300g | chestnut mushrooms, quartered |
| a big handful | tarragon, chopped |
| 150ml | double cream |
| salt | |
| pepper to taste | |
directions:
1. Put the olive oil in a pot over medium high heat. Add the pork and cook for 5-6 minutes until brown. Add the garlic and onion, cook for about 2 minutes until they are fragrant and soft. Add the white wine and let the alcohol evaporates. Stir well.
2. Add the potatoes, carrots, thyme and bay leaves. Stir to combine and cook for about 5 minutes. Add the chicken stock. Bring it to the boil for a few seconds. Lower the heat, put the lid on and cook for 1 - 1.5 hours or until the meat start to fall apart. Skim off any scums from time to time.
3. 30 minutes before the end of the cooking time, add the chestnut mushrooms, tarragon and season with salt and pepper. Add the double cream, stir and continue to cook until the end of the cooking time. Serve warm with some crusty bread, rice or pasta.
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