Pork fricassee in wine sauce

Name: Pork fricassee in wine sauce - Nora D.
Ingredients: 1.5 kg of pork loin and/or neck 6 tablespoons of olive oil 125 ml of white wine 125 ml of red wine 75 ml of brandy 2 onions 250 ml of vegetable broth (1 carrot; celery; bell pepper; parsnip; potato; mushrooms; etc.) tarragon; fresh and dried thyme white flour a ladle of fresh sour cream salt; pepper

Diverse - Pork fricassee in wine sauce by Nora D. - Recipia

Fricassée of pork: Pork in wine sauce If you are looking for a recipe that combines the intense flavor of pork with the delicate aromas of wine and spices, you have come to the right place. Fricassée of pork is a traditional recipe that transforms simple ingredients into a refined and flavorful dish. This recipe will take you on a culinary journey, bringing a touch of rustic charm from Savoie to your kitchen. Preparation time: 30 minutes Baking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 6 Ingredients - 1.5 kg of pork tenderloin and/or neck - 6 tablespoons of olive oil - 125 ml white wine - 125 ml red wine - 75 ml brandy - 2 large onions, finely chopped - 250 ml vegetable broth (you can use carrot, celery, bell pepper, parsnip, potato, mushrooms, etc.) - Dried and fresh tarragon, fresh and dried thyme - White flour, for dusting - A ladle of fresh cream - Salt and pepper, to taste Preparation 1. Marinating the meat: Start by cutting the pork into cubes of about 2-3 cm. This will allow for even marination and optimal cooking. In a large bowl, combine the olive oil, white wine, brandy, thyme, tarragon, pepper, and a few sprigs of fresh thyme. Add the meat cubes and mix well, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for 10-12 hours or overnight. This marination will enhance the flavors and make the meat more tender. 2. Preparing the meat: After marinating, remove the meat from the refrigerator and drain any excess liquid. Use an absorbent towel to pat the meat pieces dry so they are not too wet. Then, dust them in flour. This step will help create a delicious crust during frying. 3. Frying: In a large non-stick skillet, add the remaining olive oil and the chopped onions. Sauté the onions over medium heat until they become translucent. Add the meat cubes and fry them, stirring occasionally, until they turn slightly golden. This will add a special flavor to your dish. 4. Simmering: Once the meat is browned, add the vegetable broth, red wine, and the marinade in which the meat was soaked. Cover the skillet with a lid and let it simmer on very low heat for about 2 hours. This time will allow the meat to soften and the flavors to meld. 5. Finishing the dish: After 2 hours, check the consistency of the sauce. If it is too thin, you can leave it to simmer uncovered to reduce slightly. Add the cream and season with salt, pepper, and, if you like, a pinch of hot paprika and garlic powder for extra flavor. Let it simmer for another 15 minutes to combine the flavors. 6. Serving: Fricassée of pork is served hot, garnished with freshly chopped parsley, a few slices of carrot from the broth, and sprigs of thyme. It pairs perfectly with mashed potatoes or creamy polenta, which will soak up the delicious sauce. Practical Tips - Choosing the meat: For the best result, choose quality pork, preferably from a trusted supplier. The tenderloin offers a tender texture, while the neck adds juiciness. - The wine: Opt for a quality dry white wine for the marinade and a robust red wine for cooking. The taste of the wine will intensify and contribute to the complexity of the sauce. - Variations: You can experiment with other spices, such as sweet paprika or Italian herbs, to customize the recipe to your preferences. You can also substitute pork with chicken or turkey for a lighter version. - Storage: If you have leftovers, this dish stores well in the refrigerator and is even tastier the next day when the flavors have had time to develop. Nutritional Benefits Pork is an excellent source of protein, B vitamins, and minerals such as zinc and iron. When combined with vegetables and spices, this dish becomes not only delicious but also nutritious. Frequently Asked Questions - Can I use beef instead of pork? Yes, you can use beef, but the cooking time may vary. Make sure it is cooked sufficiently to achieve a tender texture. - How can I make the sauce thicker? If you want a thicker sauce, you can add a tablespoon of cornstarch dissolved in cold water 10 minutes before finishing cooking. - What wine should I use for the marinade? Choose a dry white wine, but you can also use a red wine to intensify the flavors of the sauce. Ideal Pairings This dish pairs wonderfully with a charming red wine, such as a Merlot or Cabernet Sauvignon, which will complement the rich flavors of the meat. Additionally, a fresh green salad with a light vinaigrette can provide a pleasant contrast. In conclusion, Fricassée of pork is a dish that not only delights the taste buds but also brings a festive air to any meal. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe promises to impress anyone who tastes it. Enjoy your meal!

Category: Diverse Author: Nora D. Views: 1 Date: 05.10.2024

Facebook Pinterest

Diverse - Pork fricassee in wine sauce by Nora D. - Recipia 1

Diverse - Pork fricassee in wine sauce by Nora D. - Recipia 2

Categories