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Pork Collioure Stew

Pork Collioure Stew recipe image
This elegant French-inspired stew transforms pork shoulder into a luxurious, melt-in-your-mouth dish. The meat is slow-braised in white wine and broth until incredibly tender, then finished with a creamy sauce infused with sharp horseradish, grainy mustard, and fresh lemon juice. Sweet parsnips add a delightful earthy contrast to the savory richness. It is an elegant yet comforting meal perfect for weekend dinners or special occasions.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1098.7
Description
This elegant French-inspired stew transforms pork shoulder into a luxurious, melt-in-your-mouth dish. The meat is slow-braised in white wine and broth until incredibly tender, then finished with a creamy sauce infused with sharp horseradish, grainy mustard, and fresh lemon juice. Sweet parsnips add a delightful earthy contrast to the savory richness. It is an elegant yet comforting meal perfect for weekend dinners or special occasions.
Ingredients
  • 4 pounds Pork shoulder
  • 1/2 tablespoon Salt
  • 1/2 teaspoon Ground black pepper
  • 1/4 cup Vegetable oil
  • 1 medium Onion
  • 2 tablespoons Flour
  • 2 cups Dry white wine
  • 1/4 cup Tarragon vinegar
  • 2 tablespoons Grated horseradish
  • 2 tablespoons Grainy mustard
  • 1/2 cup Fresh lemon juice
  • 4 cups All-purpose broth or low-sodium chicken broth
  • 2 pieces Bay leaves
  • 4 sprigs Fresh thyme
  • 1/2 cup Whipping cream
  • 3 medium Parsnips
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Pat the pork cubes dry with paper towels and sprinkle generously with salt and pepper.
  3. 3
    Heat vegetable oil in a large Dutch oven over medium-high heat on the stovetop.
  4. 4
    Add pork in batches to avoid crowding, browning well on all sides. Transfer browned pork to a plate.
  5. 5
    Pour off all but about 2 tablespoons of fat from the pot.
  6. 6
    Reduce heat to low. Add the chopped onion and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.
  7. 7
    Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
  8. 8
    Gradually whisk in the white wine, tarragon vinegar, and broth. Bring the mixture to a boil.
  9. 9
    Return the pork and any accumulated juices to the pot. Add bay leaves and thyme sprigs.
  10. 10
    Cover the Dutch oven tightly and transfer it to the preheated oven.
  11. 11
    Bake for 1 1/4 hours, or until the meat is barely tender.
  12. 12
    Remove the pot from the oven. Using a slotted spoon, remove the meat from the sauce and set aside.
  13. 13
    Strain the sauce through a fine-mesh sieve into a bowl, discarding the onions and herbs.
  14. 14
    Return the strained sauce and the pork to the pot. Stir in the horseradish, grainy mustard, whipping cream, lemon juice, and parsnip rounds.
  15. 15
    Cover the pot and return it to the oven. Bake for 20 to 30 minutes more, until the meat is fork-tender and parsnips are cooked through.
  16. 16
    Remove from oven and serve hot with boiled potatoes or buttered noodles.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1098.7kcal
% Daily Value *
Total Fat 63.6g98%
Saturated Fat 22.7g114%
Cholesterol 363.2mg122%
Sodium 281.5mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 122.6g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The flavors often deepen and improve the next day. Reheat gently on the stovetop over low heat.

Substitutions: If you cannot find tarragon vinegar, a splash of white wine vinegar with a hint of fresh tarragon works well. Heavy cream can be substituted with half-and-half for a slightly lighter sauce.

Variations: Add other root vegetables like carrots or turnips along with the parsnips for extra heartiness.

Tips: Ensure your Dutch oven is oven-safe before starting. If the sauce reduces too much during the final cooking stage, add a splash of broth or water.

Keywords: pork stew, collioure, french cuisine, slow cooked pork, horseradish sauce, parsnip stew, comfort food, dinner recipe, braised pork, creamy stew, weeknight dinner, holiday meal, mustard sauce, tarragon vinegar, oven braised, protein rich, family dinner, hearty main, pork shoulder, white wine stew
Read it online: https://www.chefs-mate.com/recipe/pork-collioure-stew-2/