Pork stew with Provence herbs


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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.

Directions:

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.

Note:

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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