Pork stew with Provence herbs


ingredients and proportions:

  • 2 kg of lean pork
  • rosemary – sage – thyme
  • oil
  • 1 glass of white wine
  • 1 spoonful of white vinegar
  • garlic
  • bay leaf – salt
  • peppercorns

difficulty: medium preparation: 1 hour – Cooking: 45 minutes.


This is a particularly hearty pork stew. When ready to eat, reheat slowly. Season with salt and pepper, a little chopped fresh parsley and serve with steamed vegetables seasoned with oil and vinegar.
Cut the meat into large pieces; rub them with a little rosemary, sage and thyme, then rub them several times with coarse salt. Heat a glass of oil and fry the meat evenly; remove the stewpot from the heat and add a glass of white wine and a spoonful of vinegar. Add a clove of garlic and two bay leaves. Put the stewpot back on the heat and let it cook for another ½ hour on very low heat. Let the meat cool and then place it in jars, adding a few peppercorns. Cover with oil. Sterilize three times for 15 minutes.


The frying pan is one of the basic utensils of any kitchen. There are now many different types available on the market and you can choose between a classic metal or stainless steel model, an enameled cast iron model or a Teflon-coated metal one.
Although the amount of fat is less than for deep frying, it is important to preheat the pan just enough.

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