Pork Fricassee with Mushrooms and Carrots (serves 8)
Adaptation of original recipe from Gourmet Magazine, November 1992
Note: This fricassee may be made up to 2 days in advance (in fact, it tastes better if made ahead), and kept covered and chilled until ready to heat and serve.
3 tbsp vegetable oil
3-1/2 lbs pork cheeks (or if unavailable, use boneless pork shoulder, trimmed of excess fat and cut into 2” pieces)
1 large onion, chopped
2 ribs of celery, chopped
1 bay leaf
6 cups chicken broth
2 cups dry white wine
8 large carrots, cut diagonally into 1” thick pieces
1 lb mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 tbsp fresh lemon juice, or to taste
1/2 cup minced fresh parsley leaves
In a large pot, heat the oil over moderately high heat until it is hot but not smoking and brown the pork, patted dry, in batches, transferring it as it is browned to a large bowl.
Pour off the excess fat and return the pork to the pot with the onion, celery, bay leaf, broth, wine, and simmer the mixture, uncovered, for 2 hours, or until the pork is tender.
Add the carrots, simmer the mixture, covered, for 15 minutes, or until the carrots are tender, and transfer the pork and the carrots with tongs to a bowl.
Strain the mixture through a fine sieve into a bowl, return the cooking liquid to the pot, and boil it until it is reduced to about 3 cups.
In a large heavy skillet cook the mushrooms in the butter over moderate heat, stirring occasionally, until most of the liquid the mushrooms gives off is evaporated, sprinkle the mixture with the flour, and cook it over moderately low heat, scraping up the brown bits, for 3 minutes.
Stir in the cream, stirring until the mixture is combined well, add the mushroom mixture to the cooking liquid, and simmer the sauce, stirring until it is thickened.
Stir in the lemon juice, pork, carrots, parsley, and salt and pepper to taste.
Serve with rice.
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| Fricassee of Pork Cheeks |
