Amuse Today: August 2009

After reading a book about life in rural france, there was one particular chapter about the old times when pigs were raised and then slaughtered to feed a family or town for the upcoming winter. Along with this description about the ritual was a particularly delicious sounding recipe for Provencal style pork stew. It sounded so delicious in fact, that I made it my goal to try as best as I could in recreating it for a dinner. Along with my chef friends, we set about making ourselves a 3 course meal to die for. Below: Hamachi tartare salad, Pork Provencal with Foie Gras Mash, and a Graham Cracker Cobbler.

Here is the pork recipe for those that are interested.

Pork Provencal:

3-4 lbs pork shoulder, cut into cubes (leave the fat on)

1 lb carrots, large diced

1 shallot, small diced

Olive Oil

3 leeks, sliced thin

Dijon Mustard to taste

Capers, minced

1 bottle of Cote du Rhone or similar red wine

1/2 cup water

Rosemary, minced

Salt

Pepper

Pre-heat the oven to 375. In a large pot or dutch oven, put 1/4 in of olive oil on the bottom of the pan. Once hot, slowly some of the pork and cook till brown. Remove from the oil, and continue till all the meat is browned. Add the onion and leeks to the pot, and cook till tender. Deglaze with all the red wine, being sure to scrape up all the brown bits (fond) on the bottom of the pot. Add the carrots and the pork, and add the water. There should be enough liquid to fully cover the meat. Bring to a simmer, and cover. Place in the oven and cook for approximately 2 hours, or until the meat is tender and shreds apart with a fork. Remove from the heat, and remove the carrots (optional). Season with salt and pepper, then add 1 or 2 heaping tablespoons of the dijon mustard and 2 tablespoons chopped capers. Mix and serve hot.

(Leftovers are great tossed with some pasta)