Stewed Pork With Pickles

* Exported from MasterCook *

STEWED PORK WITH PICKLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Pork shoulder -- fat trimmed
-cut into 1-in cubes
1/2 ts Salt
1/2 ts Ground black pepper
1/4 c Vegetable oil
1 md Onion
-peeled and roughly chopped
2 tb Flour
2 c Dry white wine
1/4 c Tarragon vinegar
4 c All-purpose broth
-OR low-sodium chicken broth
2 Bay leaves
4 Sprigs fresh thyme -- -ÿÿ
1/2 ts -Dried thyme
12 Cornichons -- -ÿÿ
1 -Dill pickle, finely chopped
2 tb Dijon mustard
1/2 c Whipping cream
1/2 lb Brussels sprouts
- washed and halved

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 stock 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 the 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 the cornichons, mustard,
cream and Brussels sprouts. Cover and replace in oven
for 20-to-30 minutes or until meat is tender and
sprouts are cooked. Remove from oven and serve with
buttered noodles.



- - - - - - - - - - - - - - - - - -