Red Wine-Braised Pork Poutine
Red Wine-Braised Pork Poutine
Ingredients
- 1 boneless pork shoulder, about 2.2 lb (1 kg)
- ¼ cup (55 g) butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 1 cup (250 ml) red wine
- 3 cups (750 ml) beef broth
- 1 tbsp (15 ml) tomato paste
- 2 tbsp unbleached all-purpose flour
- 4 lb (1.8 kg) large white-flesh potatoes, unpeeled, scrubbed clean
- ⅓ cup (75 ml) vegetable oil
- 7 oz (200 g) cheese curds
- 1 cup (150 g) frozen green peas, blanched
- 3 tbsp mixed parsley and chives, finely chopped
- Parmesan cheese shavings (optional)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large Dutch oven or ovenproof pot over medium-high heat, brown the meat in half of the butter (2 tbsp). Season with salt and pepper. Set the meat aside on a plate. In the same pot, soften the vegetables. Deglaze with the wine. Add 2 cups (500 ml) of the broth, the tomato paste and meat. Bring to a boil. Cover and bake in the oven for 3 hours, turning the meat over once or twice during cooking. Remove from the oven. Set the meat aside on a plate and keep warm.
- In a small pot over medium heat, melt the remaining butter. Add the flour and cook over medium heat for 2 to 3 minutes while whisking until a brown roux forms. Add the roux to the pot of braising liquid and cook for 2 minutes. Whisk in the remaining broth and continue to cook until the sauce is thick enough to coat the back of a spoon.
Red Wine-Braised Pork Poutine