Porc au lait

baba au rhum porc au lait 033 (400x300)I have received a stock of Bouquet Garni made with Thyme and Laurier (bay leaves) from France. These little bunches of dried herbs (faggots) are traditionally tied with string and are indispensable in French cuisine to add flavour to soups, stocks and casseroles. I tried a new recipe of slow cooked pork fillet from my favourite book, Good French Cooking by Mapie, Toulouse-Lautrec. This recipe is ideal if you are busy preparing a meal and want to have a main dish that can cook slowly without a lot of attention. The flavour is quite delicious and the puree I make with the cooked vegetables adds another dimension to the taste. I paired it with a Belleruche. Cotes-du-Rhone Blanc, a white wine from the Rhone Valley which is made from Grenache blanc, Clairette and Bourboulenc grapes. It has the most beautiful flowery aroma and paired perfectly with the delicate, herby tasting pork.

Ingredients 4 guests

  • 1 kg Pork fillet – as wide as possible
  • 25g Butter
  • 1litre milk
  • 2 large carrots
  • 1 large onion
  • 1 clove garlic
  • 1 bouquet garni from the French Market shop
  • Salt and pepper

A bottle of a M. Chapoutier Cote du Rhone Belleruche Blanc from the French Market shop

 Directions

  1. Peel and cut the onion in quarters
  2. Peel the carrotts and slice in rounds
  3. Peel and halve the clove of garlic
  4. Melt the butter in a heavy based saucepan.
  5. Brown the fillet all over in the butter.
  6. Pour the milk over the pork until it is completely covered
  7. Add the carrotts, onion, garlic, bouquet garni, salt and pepper to taste
  8. Simmer gently without a lid for about 3 hours.
  9. At the end of the cooking time, there should be a thick liquid left in the pan.
  10. Remove the pork and keep warm. Remove the bouquet garni and discard. Take off the heat.
  11. Pour the thin liquid through a sieve and put on one side to serve as a sauce with the meat.
  12. Take all the cooked vegetables and thickened milk that is left in the sieve and turn out back into the cooking pot.
  13. Use a hand blender and puree the vegetables and sauce
  14. Sieve the puree through a metal sieve and keep warm
  15. Slice the fillet into wide pieces and keep warm
  16. To serve, place a spoonful of the thick vegetable puree onto a plate and place 2 or 3 thick slices of pork with it.
  17. Pour a little of the meat juice over the top and serve hot.
  18. This dish can be accompanied by some Gratin Dauphinois (Recipe 48) and mushrooms cooked in cream and rosemary

I recommend pairing this delicate flavoured dish with a Maison Chapoutier Belleruche Cotes-du-Rhone Blanc.

Bon Appétit!

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