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Carbonnade de Porc Bruxelloise




Source of Recipe


Internet


Recipe Introduction


Pork Stew


List of Ingredients




1 Tbsp vegetable oil
2 thick bacon slices, cut into 1/2" pieces
3 1/2 pounds pork, cut into 2" squares
4 medium onions, sliced thin
1 tsp sugar
1/2 cup finely chopped cornichons
1 garlic clove, crushed
1 bay leaf
3/4 tsp tarragon
pinch of clove
4 canned Italian plum tomatoes, drained and crushed
2 Tbsp cider vinegar
2 cups beef stock
3/4 cups beer
salt and pepper


Recipe



Heat oil in heavy skillet over medium heat. Add bacon and cook until crisp. Drain on paper towels. Pour off all but 2 Tbsp drippings from skillet. Increase heat to medium-high. Add pork in batches and cook until well browned on all sides, 6-8 minutes per batch. Transfer to Dutch oven. Add onions and sugar to same skillet. Cook over low heat until golden brown, about 25 minutes. Add 1/2 cornichons, garlic, bay leaf, tarragon and cloves. Stir 1 minute. Add tomaotes and vinegar and stir 1 minute. Add 1/2 cup stock and boil until liquid is reduced to 2 Tablespoons, about 10 minutes. Add to pork. Add bacon. remaining 1 1/2 cups stock and beer. Season with salt and pepper. Bring to boil. Reduce heat, cover partially and simmer until pork is just tender, about 2 hours. Add the rest of the cornichons. Serve with potatoes mixed with butter and finely chopped parley. It is oh so good.