Stewed pork with pickles
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Stewed pork with pickles
  Pork    Pickles  
Last updated 6/12/2012 1:24:55 AM. Recipe ID 58653. Report a problem with this recipe.
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      Title: Stewed pork with pickles
 Categories: Meats
      Yield: 8 Servings
 
      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; -=OR=-
    1/2 ts -Dried thyme
     12    Cornichons; -=OR=-
      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.
 




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Recipe ID 58653 (Apr 03, 2005)

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