WINEGROWERS  CELEBRANT BRAISED PORK WITH VEGETABLES

10/22/13

While dining mid November in a small café in Paris’s St. Germain  district, I discovered a delicious and hearty traditional meal meant to celebrate the end of harvest and the arrival of the new Nouveau wines from Beaujolais.  It was a fitting entrée to reward all the tired and sore winemakers, cellar and vineyard workers for their past efforts on the concluded vintage.  Although I can’t remember the proper name of this dish, here’s my attempt to replicate the recipe for all those involved in the Sonoma County wine industry who can’t make it to France to enjoy this specialty.

 

  1. Select various cuts of pork to your liking.  This could be pork shoulder or loin cut in large pieces,  pork ribs with bone,  pork shank,  pig’s foot, pork  sausage and thick sliced salt pork or bacon.

  2. Par boil the shank, ribs, pig’s foot, salt pork or bacon (if using) to remove excess fat then drain and set aside.

  3. In a large cast iron or dutch oven, lightly sauté in extra virgin olive oil with 1-2 tbsps. butter a mix of root and shredded vegetables to your liking .  This may include quartered onions, potato, and turnips, shredded cabbage, chard or kale and sliced carrots.  Add a little white wine then season with salt, pepper, a mix of herbs Provence and chopped flat leaf parsley.   

  4. Add all the selected pork cuts to the mixed sautéed vegetables then add enough vegetable or chicken stock to cover the mixed ingredients.  Slowly braise the mix until the meat is cooked tender.  Replenish stock as necessary to keep mixture covered.  Skim off any fat that may surface during cooking. 

  5. When fully cooked, place selected pork cuts in an individual serving bowl.  Strain the vegetables and place with the meat, add some of the strained stock then combine all ingredients.  Drizzle some extra virgin olive oil on top for added flavor.

  6. Serve with French bread, baguettes, or sour dough and a medium bodied red wine such as a Gamay Beaujolais, Merlot or Pinot Noir.  Forchini doesn’t make a Beaujolais or Merlot but we do have an excellent Pinot Noir which would compliment this meal to an ultimate dining experience.

My apologies to the French if I have neglected an ingredient or botched the process…. we can’t all be French.  I’m proud to be Italian but I do appreciate the French passion for food and wine.

J. Forchini