Recipe: Pork Stew with Beer

Name: Estouffade de Porc à la Bière
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 portions
Ingredients: Demander au boucher 12 morceaux de rouelle de porc (jambon frais) de 100 g environ ; les mettre en marinade juste 2 heures avant la recette avec une carotte émincée, un oignon émincé, un petit bouquet garni (thym, laurier et persil)50 cl de vin blanc et 1 litre de bière blonde, sel et poivre1 pied de porc frais2 cuillers de miel liquide1 pomme fruit épluchée et coupée en gros morceaux40 g de farine1 kg de carottes nouvelles épluchées et coupées en petits bouchons de 4 cm de long sur 2 d'épaisseur cuites à la vapeur et gardées encore fermes50 g de lard gras coupé en petit morceauxsel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 20 min

Cook 180 min

Total 3h20

Servings 6 serv.

Ingredients for 6 servings

Ask the butcher for 12 pieces of fresh pork ham (rouelle de porc) of approximately 100 g each; marinate them just 2 hours before the recipe with a sliced carrot, a sliced onion, a small bouquet garni (thyme, bay leaf and parsley)
50 cl of white wine and 1 liter of blonde beer, salt and pepper
1 fresh pork foot
2 tablespoons of liquid honey
1 peeled apple cut into large chunks
40 g of flour
1 kg of new carrots peeled and cut into small sticks 4 cm long by 2 cm thick steamed and kept still firm
50 g of fatty bacon cut into small pieces
salt and freshly ground pepper

Step-by-step directions

1- Preheat the oven to 160° (th5-6).

2- Drain the pieces of pork, keep the garnish (sliced carrots and onions and bouquet garni) aside and the marinade in a salad bowl.

3- In a Dutch oven suitable for the oven, melt the fatty bacon pieces on the stove with a drop of oil; when everything is melted, brown the pieces of pork on each side, salt and pepper then add the vegetables from the marinade and let sweat covered for 5 minutes.

4- Add the flour, stir with a spatula, cook 2 minutes and pour in the honey and the marinade liquid, stir, check the seasoning then place the pork foot and apple pieces. Once boiling, covered, into the oven for 3 hours.

5- After 2 hours, take a look: if the stew is not covered with sauce add a little water. Let cook the last hour.

6- There it is, the stew is cooked!! On a plate, decant the pieces of pork and your pork foot and remove the bouquet garni.

7- Check with a spatula that there are no bones in the sauce, then blend it (if it is too thick, add a little water) and strain it through a sieve into another Dutch oven, then put the pieces of pork back in.

8- Bone, while still hot, the pork foot (very easy: everything comes off), then cut the meat into large dice to add to the sauce, then add the carrot sticks already pre-cooked.

9- Put back in the oven for 15 minutes, turn it off and leave the Dutch oven in there for 1 hour.

10- Then remove the Dutch oven from the oven, place it uncovered on the work surface on an inverted plate (for air circulation) and let it cool inside.
To reheat this dish in the evening or the next day, do it over low heat making sure that the

Porc Carottes Civets