Description of this recipe:
Pork Bourguignon is a hearty and deeply flavorful French stew, a rustic cousin to the classic Beef Bourguignon. This version substitutes tender pork shanks for beef, resulting in a rich and satisfying dish that’s perfect for a cozy night in. Imagine succulent pieces of pork, braised to fork-tenderness in a luscious red wine sauce, mingled with savory bacon, sweet onions, earthy mushrooms, and tender carrots. The aroma alone is enough to transport you to a charming countryside kitchen in France. This is comfort food elevated, a dish that’s both impressive enough for a special occasion and simple enough for a relaxed weeknight meal.
Why you will love this recipe:
This Pork Bourguignon is more than just a stew; it’s an experience. Here’s why you’ll fall in love with it:
- Unparalleled Flavor: The combination of pork, bacon, red wine, and aromatic vegetables creates a symphony of flavors that deepen and intensify as the stew simmers. The cognac adds a subtle warmth and complexity, elevating the dish to a truly gourmet level.
- Fork-Tender Pork: The slow braising process transforms the pork shanks into incredibly tender and succulent pieces of meat that practically melt in your mouth.
- Impressive Yet Approachable: While the name may sound intimidating, this recipe is surprisingly easy to make. The majority of the cooking time is hands-off, allowing you to relax and enjoy the wonderful aromas filling your kitchen.
- Perfect for Entertaining: Pork Bourguignon is an excellent choice for entertaining guests. It can be made ahead of time, allowing the flavors to meld even further, and it’s sure to impress even the most discerning palates.
- Comfort Food at Its Finest: This stew is the ultimate comfort food, perfect for a cold winter evening or any time you’re craving a warm and satisfying meal. It’s a dish that will nourish your body and soul.
Ingredients:
- 650g pork shank (2 pieces)
- 8 slices bacon, coarsely chopped
- 400g button mushrooms, cut in half
- 2 tbsp tomato paste
- 1 kg small onions for stew, peeled
- 2 carrots, sliced
- 100ml red wine
- 50ml cognac
- 1 l vegetable broth
- Salt, to taste
- Pepper, to taste
- Extra virgin olive oil
Preparation:
Step 1: Preheat your oven to 180°C (360°F). This ensures the stew cooks evenly and the pork becomes incredibly tender.
Step 2: Place a large, heavy-bottomed pan or Dutch oven over medium heat. Add the bacon and sauté for 2 to 3 minutes, or until it becomes crispy and renders its fat. Remove the bacon with a slotted spoon and transfer it to an oven-safe dish. The crispy bacon will add a delicious smoky flavor to the final stew.
Step 3: Add a little olive oil to the same pan (if needed; you can also use the rendered bacon fat). Season the pork shanks generously with salt and pepper. Sauté the meat for 3 minutes on each side, or until golden brown. This searing process helps to develop a rich, flavorful crust on the pork. Remove the shanks and place them in the oven dish with the bacon.
Step 4: Pour the red wine into the same pan. Increase the heat to high and let the wine evaporate for a minute, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds depth and complexity to the sauce. Pour the wine over the meat in the oven dish.
Step 5: Clean the pan with a paper towel, add a little olive oil, and sauté the onions, carrots, and mushrooms for 5 to 6 minutes, or until they begin to soften and brown. This step releases the natural sweetness and earthy flavors of the vegetables.
Step 6: Add the tomato paste to the pan with the vegetables and stir for 1 minute to cook the tomato paste and enhance its flavor. This also helps to thicken the sauce. Add the cognac and cook for another minute, allowing the alcohol to evaporate.
Step 7: Transfer the vegetables and tomato paste mixture to the oven pan with the pork and bacon. Pour in the vegetable broth, making sure the meat is mostly submerged. Season with salt and pepper to taste.
Step 8: Cover the oven dish with a lid or tightly with aluminum foil. Place in the preheated oven and cook for 2 to 2 1/2 hours, or until the pork is fork-tender and the sauce has thickened. Check the stew occasionally and add more broth if needed to prevent it from drying out.
Cooking Rating:
- Difficulty: Medium
- Time Commitment: Moderate (mostly hands-off)
Serving Suggestions:
Pork Bourguignon is delicious served with:
- Mashed potatoes: A classic pairing! The creamy mashed potatoes perfectly complement the rich sauce.
- Egg noodles: Another great option for soaking up the flavorful sauce.
- Crusty bread: Perfect for mopping up every last drop of the delicious sauce.
- Polenta: A creamy and comforting alternative to mashed potatoes.
- Green beans: A simple and healthy side dish to balance the richness of the stew.
- A green salad: Adds a refreshing contrast to the hearty stew.
Tips:
- Use good quality red wine: The wine is a key ingredient in this dish, so choose a good quality red wine that you enjoy drinking. A Burgundy, Pinot Noir, or Merlot would all work well.
- Don’t skip the searing: Searing the pork is essential for developing a rich, flavorful crust.
- Be patient: The slow braising process is what makes this stew so tender and flavorful. Don’t rush it!
- Make it ahead of time: Pork Bourguignon tastes even better the next day, as the flavors have time to meld and deepen.
- Adjust the seasoning: Taste the stew throughout the cooking process and adjust the seasoning as needed.
- Add other vegetables: Feel free to add other vegetables to the stew, such as parsnips, turnips, or celery.
- Use bone-in pork shanks: Bone-in pork shanks will add even more flavor to the stew.
- Skim off any excess fat: If you notice any excess fat on the surface of the stew, skim it off before serving.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Nutritional Information (per serving, approximate):
- Calories: 550
- Protein: 45g
- Sodium: 600mg
Conclusion:
Pork Bourguignon is a truly special dish that’s sure to impress. With its rich, complex flavors and fork-tender pork, it’s the perfect comfort food for any occasion. So gather your ingredients, pour yourself a glass of wine, and get ready to create a culinary masterpiece that your family and friends will rave about. Bon appétit!
Questions and Answers about Pork Bourguignon:
Q1: Can I use a different cut of pork?
A: While pork shanks are ideal for this recipe due to their rich flavor and ability to become incredibly tender during braising, you can substitute them with other cuts of pork, such as pork shoulder or pork butt. However, keep in mind that these cuts may require a slightly longer cooking time to achieve the same level of tenderness. Be sure to trim any excess fat from the pork before searing it.
Q2: What if I don’t have cognac? Can I omit it?
A: Cognac adds a subtle warmth and complexity to the Pork Bourguignon, but it can be omitted if you don’t have it on hand. You can substitute it with a tablespoon of brandy or simply leave it out altogether. The stew will still be delicious, although it may lack a bit of the nuanced flavor that the cognac provides.
Q3: Can I make this recipe in a slow cooker?
A: Yes, Pork Bourguignon can be easily adapted for a slow cooker. Sear the pork and sauté the vegetables as directed in the recipe, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender.
Q4: Can I freeze Pork Bourguignon?
A: Absolutely! Pork Bourguignon freezes beautifully. Allow the stew to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw the stew in the refrigerator overnight before reheating it on the stovetop or in the oven.
Q5: What can I do to thicken the sauce if it’s too thin?
A: If the sauce is too thin after the stew has finished cooking, you can thicken it using a few different methods. One option is to remove the lid from the oven dish during the last 30 minutes of cooking to allow some of the liquid to evaporate. Alternatively, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir the slurry into the stew and simmer for a few minutes until the sauce thickens. You can also mash a few of the cooked potatoes into the sauce to thicken it naturally.
