Charbonne
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Pork Shoulder (boneless)2 tbsps
Butter1 clove
Garlic (chopped)1 large
Onion (diced)40 g
Flour1
Salt1 tsp
Sage1 tsp
Rosemary1 tsp
Cumin1 tsp
Tarragon1 cup
WaterDirections:
1
Cut pork shoulder into small pieces
2
In a large pan, saute the pork in butter and garlic until golden brown
3
Add onion and cook until softened
4
Add the flour, salt, pepper, sage, rosemary, cumin, tarragon, and bay leaves and stir
5
Next add the wine and water and cover
6
Cook over low heat for 30 minutes
7
In a separate pan, saute the bacon until the fat has rendered and it's golden brown
8
After pork has been cooked for 30 minutes, add rendered bacon to dish
9
Cook for 30 more minutes
10
Serve with potatoes and croutons