Recipe: Estouffat de porc noir cassis et céleri

Name: Estouffat de porc noir cassis et céleri
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Yield: 4 portions
Ingredients: 600 g d'épaule Porc noir taillé en 12 petits carrés200 g de champignons de paris épluchés et taillés en quartier1 bouteille de vin de Bergerac ou de Cahors10 cl de bonne crème de cassis 20°1 Boule de céleri épluché et taillé en 8 losanges cuits vapeur2 échalotes ciselées1 cuiller de graisse d'oie ou de canardthym laurier 1 gousse d'ail noir écraséfarine de rizsel fin et poivre du moulin saugecerneaux de noix

By chef patrick ★ ★ ★ ★ ★ 4/5 (10 reviews) Meat

Prep 20 min

Cook 60 min

Rest 1h

Total 2h20

Servings 4 serv.

Ingredients for 4 servings

600 g of black pork shoulder cut into 12 small squares
200 g of button mushrooms peeled and cut into quarters
1 bottle of Bergerac or Cahors wine
10 cl of good blackcurrant liqueur 20°
1 celeriac bulb peeled and cut into 8 diamond shapes cooked in steam
2 shallots chopped
1 spoonful of goose or duck fat
thyme bay leaf 1 clove of black garlic crushed
rice flour
fine salt and ground pepper sage
walnut kernels

Step-by-step directions

1- The day before marinate your pork with shallots garlic thyme bay leaf salt and pepper and pour your wine then refrigerate.

2- Preheat your oven to 180°(th6).

3- Drain your pieces of pork then in a casserole dish put your spoonful of duck fat and brown your pieces then add 2 tablespoons of flour make a roux then add your marinade without the thyme or bay leaf.

4- Cook for 40 minutes, at 30 minutes add the mushrooms.
Just before removing test the seasoning and add your diamond shapes of celeriac, remove and leave covered for 10 minutes.
On a nice deep dish arrange your pieces of pork with sauce and mushrooms the diamond shapes of celeriac around with some chopped walnut kernels.

Estouffat