Pork-Oulet
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Salt1 cup
Carrot (1/4-inch diced)1 cup
Celery (1/4-inch diced)1 cup
Garlic (roughly chopped)3 tbsps
All-Purpose Flour3 cups
Chicken Stock (low-sodium)1 tsp
Dried Thyme1 tsp
Dried SageDirections:
1
In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp
2
Remove from the pot and set aside on a paper towel lined plate
3
Season the pork and the chicken with salt and pepper
4
Add the pork pieces to the bacon fat and brown on all sides
5
Remove from pot and set aside on a large plate
6
Add the chicken thighs to the pan and brown evenly, then remove and add to the plate with the pork
7
Add the cipollini onions, carrots and celery into the pot and cook for 3 to 5 minutes
8
Stir in the garlic and cook for 1 minute more
9
Whisk in the flour and cook for 2 minutes, then add in the stock, bay leaves, thyme and sage and combine well
10
Put the pork and chicken pieces into the sauce and cover
11
Reduce the heat and simmer until the meat is fork tender, about 2 hours
12
Add in the cannellini beans and cover and simmer for 25 minutes
13
Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley