🇫🇷 French
Pork Bourguignonne
🇫🇷 French
Hearty and humble: pork braised with vegetables until the broth turns silky and every spoonful comforts. About 100 minutes from fridge to table.
Prep 25 min Cook 75 min Serves 4 Hard
Ingredients
- Butter2 tbsp
- Saltto taste
- Onion2, chopped
- Garlic4 cloves, minced
- Potato3 medium, cubed
- Bacon100 g
- Black Peppercorns1 tsp
- Mushrooms200 g
- Carrot2, thickly sliced
- Stock or Broth750 ml
- Pork500 g
- Red Wine500 ml
Optional extras
- Tarragonhandful, to finish
Instructions
- 1
Warm the Butter in a heavy casserole and brown the pork well on all sides — real colour means real flavour.
- 2
Lift the pork out, soften the onion and garlic in the same pot, then add the black peppercorns.
- 3
Return the pork, tip in the potato and carrot, and pour over the stock.
- 4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
- 5
Season with salt and cracked pepper, then shower with tarragon right before serving.
Chef's tip
For deeper flavour, toast the black peppercorns in the oil before adding anything wet.
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