Recipe: Pork Stew with Chanterelles

Name: Estouffade de Porc aux girolles
Prep time: 40 min
Cook time: 120 min
Total time: 1600 min
Yield: 6 portions
Ingredients: Voici un vrai joli plat «paysan» :L'Estouffade de Rouelle de Porc Noir cuisinée au Madiran, pétales grillées de ventrèche et premières girollesEstouffade de rouelle de Porc aux girolles pour 6 personnes :18 morceaux coupés au carré (5cm sur 5) de 80 gr environ de rouelle (jambon frais) de Porc Noir*2 bouteilles de Madiran*1 cuiller à soupe de vinaigre de vin2 carottes moyennes épluchées et coupées en mirepoix (petits carrés)1 oignon épluché, taillé de même2 gousses d'ail dégermées et écrasées2 échalotes épluchées et coupées en 22 feuilles de laurier un peu de fleur de thym30 g de farinesel 1 cuiller à café de poivre mignonnette (écrasé avec le cul d'une casserole)100 g de dés de lard18 tranches de ventrèche300 g de petites girolles nettoyées et essuyéesavec juste le bout du pied retiré3 carrés de chocolat noir

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (4 reviews) Meat

Prep 40 min

Cook 120 min

Rest 24h

Total 26h40

Servings 6 serv.

Ingredients for 6 servings

Here is a truly lovely "country" dish:

Stew of Pork Shoulder Roast cooked in Madiran, grilled strips of pork belly and fresh chanterelles
Pork shoulder roast stew with chanterelles for 6 people:
18 pieces cut into squares (5cm x 5cm) of approximately 80g of shoulder roast (fresh ham) of Black Pork*
2 bottles of Madiran*
1 tablespoon of wine vinegar
2 medium carrots peeled and cut into mirepoix (small squares)
1 peeled onion, cut the same way
2 garlic cloves deodorized and crushed
2 peeled shallots cut in half
2 bay leaves a little thyme flowers
30 g of flour
salt 1 teaspoon of crushed pepper (crushed with the bottom of a pot)
100 g of diced bacon
18 slices of pork belly
300 g of small chanterelles cleaned and wiped
with just the tip of the stem removed
3 squares of dark chocolate

Step-by-step directions

The day before

1- In a large container pour the red wine, vinegar, a pinch of coarse salt the crushed pepper then the diced carrots, onions, garlic and shallots, bay leaves, a little thyme flower, finally add your pork squares with a spatula stir well so that the meat is well mixed.
Cover it and keep cool overnight at least.
The next day

2- Turn on your oven to 160°(th5)

3- Separate with a skimmer the pieces of meat on one side, the vegetable garnish on another and finally the marinade separately.

4- On your stovetop place a large pan and melt three quarters of the diced bacon and on another place a Dutch oven that can go in the oven and do the same with a quarter of the remaining bacon.
When the dices have melted, put your pork pieces in the pan to roast and the garnish to sweat in the Dutch oven.

5- When your pieces are roasted on all sides drain them and add them to your sweating garnish in the Dutch oven, sprinkle with flour (singer) and let cook 5 good minutes.

6- Then add your marinade. Stir, then, at boiling point correct the seasoning and put in the oven covered for 2 hours

7- Prepare your garnishes
In the same pan, without fat, line up your pork belly slices (do the operation several times) let them grill until they are almost "crispy" then place them on absorbent paper.

8- In the fat rendered by the melting of the pork belly slices, pour your chanterelles do not salt, just give a turn of pepper mill toss them for 3 minutes then drain them and keep them warm.

9- Here 2 hours have passed, test with the tip of a knife the cooking of the pork

Girolles Rouelle de porc Porc au four Madiran Marinade pour porc Rouelle de porc au four