Wednesday, October 9, 2013

Pork in casserole (roti de porc "bonne femme").

This week end, my sister and my brother in law came to eat at home. I'm always happy to cook for family or friends.
We're living in a small apartment, so, usually, in summer, we can't invite too much people.
Because, with heat, they could get transformed in puddle and we could lose them.
Bad way to say to your friends you love them.

So, usually, in summer, we are invited and when fall comes, we've got a State Secretary's planning !!
I've got one millions invitations to assure !

But this is fine, because I can try new recipes and I love it. I don't know if my guest too, but ... they are nice and like to take risk !

Here what I cooked this past sunday.

  • 1 piece of pork to roast, about 1,5 kilograms
  • 300 grams of good bacon
  • 1 large onion
  • 5 cloves of garlic
  • 25 centiliters of white wine
  • 30 centiliters of chicken or veal stock
  • Some rosemary
  • 3 bay leaves
  • Olive oil (or another kind of oil, no matter) and butter. 

Step 1 : 
In butter and olive oil (we can say 25 grams of butter and 5 tablespoon of olive oil... this was NOT a light dish !), let brown on a low fire onion and garlic. 


Step 2 : 
When they are transparent, add pork, on a medium fire and make it brown too, for severals minutes on each side. 


Step 3 : 
Then, take it out of the pan and let brown bacon. Rhhhhaaaaaaaaa ! Love that ! 


Step 4 : 
Pour wine, stock, rosemary and bay leaves. 




Step 5 : 
Add pork and let t cook for one hour, on a low fore, turning it time to time. 


Bon appétit ! 


This pic is a pity ... But, as often, when I've got guests, I forgot to take the last picture. This one is the only one I could save, for the following diner. :)

Recapitulative for 6 persons :
1 piece of pork to roast, about 1,5 kilograms
300 grams of good bacon
1 large onion
5 cloves of garlic
25 centiliters of white wine
30 centiliters of chicken or veal stock
Some rosemary
3 bay leaves
Olive oil (or another kind of oil, no matter) and butter.

In butter and olive oil (25 grams of butter and 5 tablespoon of olive oil), let brown on a low fire onion and garlic.

When they are transparent, add pork, on a medium fire and make it brown too, for severals minutes on each side.

Then, take it out of the pan and let brown bacon.

Pour wine, stock, rosemary and bay leaves.

Add pork and let t cook for one hour, on a low fore, turning it time to time. 

12 comments:

  1. OMG, this looks so amazingly good!!!! I can almost smell it from here!!!!!

    Little food lesson of the day: a "casserole" in the US/Canada is something different: it's a kind of "gratin" with leftover stuff, like here: http://cestpasmoijeljure.com/2011/03/09/une-chanson-qui-sert-a-rien/

    The "casserole" you are using is called a "dutch oven" (I have exactly the same one, and it is so practical, isn't it?).

    ReplyDelete
    Replies
    1. Dear Dr, thank you very much ! I have to admit, pork, bacon and white wine are a wonderful wedding ! :)
      I didn't remember the exact word for this dish. I read it often in Pioneer woman, for example, or even in Quiet Life and I'm unable to remember it.
      With Donna, from Quiet Life, we also had fun, in comment sections, some years ago, because I told her we called it "cocotte" in french. So I wrote "casserole", just in case it would be close to :D !

      Delete
  2. And here I was wondering what a "Dutch oven" might be that I had read about on another blog....

    ReplyDelete
    Replies
    1. Would you tell me the exact word, please, for this kind of dish ? As I was writing to Dr Caso, I absolutely don't remember the right word in english !!

      Delete
  3. Dear Axelle-This looks A.M.A.Z.I.N.G. Wow. I am making this yesterday! Regards-Jamie

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    Replies
    1. Dear Axelle-Ha! I made it. We L.O.V.E.D. it. I kiss my fingers to your genious! C'etait magnifique! Regards-Jamie

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    2. Dear jamie, I'm always ALWAYS very glad and touched when you tell me you tried of recipe and you loved it :)
      Thank you very much for your words,as always :D
      C'est une façon de me faire traverser l'océan :)

      Delete
  4. Dear Axelle, I am going to be like Jamie and make this recipe for sure. That bacon is so thick. Wonder if I can find thick bacon like that in our grocery store. What we need in our town is a butcher shop! ;-) love and prayers, jep

    ReplyDelete
    Replies
    1. Dear Jep, in reality, here, this is not exactly bacon. This is what we call "lardons". And we can find thick size if we want. And this is SO good !! :D
      Thank you for your comment, Jep :)

      Delete
  5. Wow, this looks so delicious! Am wishing I am your guest for dinner! Big drool....!!!!

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    Replies
    1. I am waiting for you, Joyce ! Wine is open and plates are on the table :D

      Delete
  6. This looks SO delicious! I will definitely give it a try. I have a pork roast I am making with apple cider for tomorrow so now I know what I will do with the other half pork roast next time!

    ReplyDelete