Pork Bourguignon (French Pork Stew)
Imagine a rich and hearty French dish that is sure to satisfy any meat lover’s cravings. This Pork Bourguignon is a superb dish that will transport you to the cozy countryside of France, with every bite.
This recipe is a variation of a classic of French cuisine – boeuf (beef) bourguignon. The recipe was originally developed in Burgundy and it is a rich, complex stew that features the most famous regional specialties: wine, beef (in this case pork), cognac and mushrooms.
This dish is best enjoyed with a side of creamy French mashed potatoes to soak up all the savory sauce. With its complex yet comforting flavors, this recipe is a must-try for anyone who loves a good meaty stew.
Pork Bourguignon (French Pork Stew)
Ingredients
- 650 g pork shank 2 pieces
- 8 slices bacon coarsely chopped
- 400 g button mushrooms cut in half
- 2 tbsp tomato paste
- 1 kg small onions for stew peeled
- 2 carrots sliced
- 100 ml red wine
- 50 ml cognac
- 1 l vegetable broth
- salt
- pepper
- extra virgin olive oil
Instructions
- Preheat your oven to 180°C (360 °F).
- Place a pan over medium heat, without any oil, add the bacon, sauté for 2 to 3 minutes, until it becomes crispy and put it in an oven dish.
- Add a little olive oil to the same pan and sauté the meat for 3 minutes on each side, until golden. Remove the shanks and put them in the oven dish as well.
- Pour the wine into the same pan, let it evaporate for a minute and pour it over the meat. Clean the pan with a paper towel, add a little olive oil and sauté the onions, carrots and mushrooms for 5 to 6 minutes.
- Add the tomato paste, stir, add the cognac and put them in the oven pan. Add the broth, salt, pepper and cook for 2 to 2 1/2 hours.
- Serve with mashed potatoes if desired.
Notes
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