4 lb pork shoulder trimmed of fat, cut, into 1-in cubes
1/2 tbsp salt
1/2 tsp ground black pepper
1/4 cup vegetable oil
1 medium onion peeled and roughly chopped
2 tbsp flour
2 cup dry white wine
1/4 cup tarragon vinegar
2 tbsp grated horseradish
2 tbsp grainy mustard
1/2 cup fresh lemon juice
4 cup all-purpose broth or low-sodium chi, cken broth
2 bay leaves
4 sprigs fresh thyme, -=or=- dried thyme
1/2 cup whipping cream
3 medium parsnips, peeled and cut into 1-in
A Recipe for
Pork Collioure Stew
Food Tip |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Food Tip |
This Recipe for Pork Collioure Stew is one of thousands in the Recipes-to-go Meat Cookbook.
Food Tip |
If you enjoy this Pork Collioure Stew Recipe - you should enjoy the recipe collections you can find on the websites below:
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This is a recipe for Pork Collioure Stew from the recipe cookbook of Recipes-to-go (Meat)
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
PREHEAT OVEN TO 375F. 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 1 1/4 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.
Serves: 8
Pork Collioure Stew Recipe brought to you by Recipes To-Go