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Recipe : ** Jugged Pork

Jugged Pork
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    2 h 05
  • Ready in
    2 h 35
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Preparation:
in advance
Category:
Meat recipes
Tags:
pork, Pork

Recipe's Ingredients

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  • 3 tablespoons butter
  • 2 teaspoons cognac
  • 1 small shallot
  • 6 small onions
  • 1 ouquet garni consisting of parsley, thyme, and bay laurel
  • coarse salt and freshly ground back pepper
  • 400 g pork leg
  • 60 g bacon
  • 10 g flour
  • 100 g common mushrooms
  • 300 ml red wine
  • 40 ml fresh pork blood

  • Recipe preparation steps

  • 1
    Heat half the butter in a saucepan over medium-high heat. Brown the pork and the bacon. When browned, add the cognac and ignite. Set the meat aside.
  • 2
    Lower the heat and melt the remaining butter. Add the flour and stir to combine. Whisk in the wine. Add the shallot, onions, bouquet garni, salt, and pepper, and mix well. Finally, add the reserved meat. Bring to a boil, reduce heat, cover, and simmer until the meat is tender, about 2 hours.
  • 3
    Twenty minutes before the meat is cooked, add the mushrooms.
  • 4
    Remove the meat, onions, and mushrooms from the pot and set aside. Keep warm. Remove and discard the bouquet garni. Bring the sauce to a full boil and reduce slightly. Off the heat, whisk in the blood.
  • 5
    Divide the meat and vegetables between heated serving plates and spoon the sauce over the top.
  • Ready !