This is one of those long-cooking dishes that I love doing during the winter.
For those of you not fond of pork, be warned…. This is a double pig dish.
For those of you who love pork… This is a melt-in-the-mouth, chock-a-block with flavor dish.
The best part is… It’s a 15 minutes of prep and then ignore it for hours dish.
Braised Pork with Calvados
Total time: 3 hours
- 24oz (750gr) lean pork, such as a loin roast, cut into large cubes
4oz (120gr) dry-cured ham, such as Prosciutto, Serrano, roughly chopped
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 cup (8oz, 240gr) chopped tomatoes, with juices
- 1 cup (8oz, 240ml) white wine
- 1/4 cup (2oz, 60ml) Calvados or brandy
- 5 bay leaves
- 3 large carrots, cut in quartered, then cut in half
- 6 shallots
- 1 tbs olive oil
- 1 tbs cornstarch dissolve in 2 tbs water.
- Heat oil in Dutch oven or small soup pot over medium-high heat. Add onions, ham and sauté until starting to brown, about 5 minutes.
- Add pork and sauté, stirring, until all pieces are starting to brown.
- Add garlic to pot and sauté briefly
- Add tomatoes, wine, Calvados and bay leaves to pot.
- Bring to a boil, reduce heat to a slow simmer (small bubbles just breaking the surface), cover and let cook for 2 – 3 hours.
- 45 minutes before eating:
- Add carrots and shallots to pot, bring back to a boil, then reduce heat and continue to simmer
- To finish:
- Remove bay leaves.
- Increase heat, add cornstarch and stir until slightly thickened.
We had it on Mashed Potatoes with Caramelized Onions – that recipe next time.
Shopping in a French market is educational.
Going to a French house is much more so.
A few weeks ago I was introduced to parsnips (panais).
Last week I met persimmons (kaki).
I’m beginning to think I’ve had my head (and taste-buds) buried in the sand my whole life (so far).
How can I even think I know anything about food and not know these foods!
This is what I know now:
There are 2 types of persimmons: astringent and non-astringent. Great persimmon info.
The astringent persimmon (kaki) has to be very ripe to eat. The one in front, on the left (that looks like it’s ready for the compost) is ready to eat. The one on the right is the same variety and would be (was) far too bitter.
The persimmon in the back is much larger and of the non-astringent variety. (Forgot and couldn’t find the French name.)
The astringent persimmon (hachiya, also known as a Japanese persimmon) is very soft when ripe and the pulp is scooped out of the skin to eat. The unripe version is the yellowish one in back…. Don’t eat it.
The non-astringent persimmon (fuyu persimmon) can be sliced and eaten, skin and all. It’s the orange slices on the right, in back.
Both persimmons were delicious.
Now I know.
Not quite sure what to do with the knowledge, though….
Time to play, right?