We don’t subscribe to much on Substack but we make an exception for Debora Robertson. Debora writes about life in France and recommends a dinner party dish with an easy starter (usually shop-bought) every week. We’re always happy to see her next post and we highly recommend her recipe for pork estouffade – a French pork cassrole with honey and carrots. Minimal effort and great to share. Serve with mashed potatoes and cabbage.
Wine Suggestion: From Marjorie Gallet’s superlative Roc des Anges is her “Llum“, an insightful and crystalline Grenache Gris & Macabeu blend that sings with ripe stonefruit flavours and a minerally, salty backbone. Just perfect with a little richness and aromatic flavours from this dish.
Pork estouffade – serves 6
- 1.6-1.8kg boned and rolled joint of pork, with some fat on and skin/rind removed
- 3 tbsp olive oil
- 2 onions, thinly sliced
- 3 bay leaves
- 2 sprigs of thyme
- 6 cloves of garlic, halved, remove any green bits and thinly sliced
- 1 x 400g tin chopped tomatoes
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp paprika
- 1 bottle white wine
- a pinch of saffron strands, soaked in a splash of warm water
- 4 medium carrots, peeled and halved lengthways
- 80g pitted green olives
- 1 unwaxed orange – you will need to peel a strip of zest and then juice
- about 10g of parsley leaves and fine stalks, roughly chopped
Pat the pork dry with kitchen paper and season all over with salt and pepper.
Warm the olive oil in a large heavy casserole ove a medium-high heat. Brown the pork all over – about 10 minutes, then remove to a plate and lower the heat.
Add the onions, bay leaves and thyme and sauté gently, stirring occasionally, until very soft and translucent but without browning, about 15 minutes.
Add the garlic to the pan and stir for a minute, then add the tomatoes, mustard, honey, and paprika and stir well. Pour in the wine, saffron and soaking water and simmer for 10 minutes.
Return the pork to the pan, along with any juices. Cover and simmer very gently for 2½ hours, turning the pork every 30 minutes. Add the carrot, olives, orange zest and juice. Taste and season if needed, then simmer very gently, uncovered, for another hour – check occasionally that the pork hasn’t stuck. The dish is ready when the pork is very tender and the sauce has thickened.
Remove from the heat and leave to cool for 10 minutes, then stir in the parsley. Remove the string form the pork and carve it into thick slices. Serve with some sauce, the carrots, mashed potatoes and cabbage.
(Original recipe from Lickedspoon with Debora Robertson, Substack, 6 Jan 2024)
Jono & Jules do food & wine 