French Pork Stew // Recipe for Blanquette of Pork

It almost broke my heart to leave this recipe out of the second edition of my Everyday French Cooking cookbook. It’s one of my favorite French recipes, ever. But, because I sharpened my focus mostly on easy French dinner recipes that you can truly make on a Tuesday night, this beauty did not make the cut. It’s easy, but it does take a little time (most of it is hands-off simmering time).

Bookmark this for a weekend. Known as blanquette de pork, (pork braised in white wine, then finished butter and cream, as well as carrots and mushrooms) this is a luscious dish that never fails to make those around my table very, very happy.

French Pork Stew // Blanquette of Pork Recipe

Blanquette de Porc recipe (aka a French Pork Stew recipe). This is just so good on a cold autumn or winter night.

This recipe is a variation of Blanquette de Veau. In the classic French stew, veal shin meat or shoulder clod roast is simmered in wine and chicken stock; then, the braising liquid becomes the base of a luscious and creamy white sauce (blanc means “white” in French, and blanquette refers to the whiteness of the stew).

Pork works beautifully in this dish; not only is it easier to find, but it’s less expensive, too. This is a lovely and unexpected dish to serve guests on a cold winter night. In true French fashion, follow this main dish up with a cheese course, and serve your cheeses with a tartly dressed salad greens to help contrast the richness of this meal. Makes 4 servings.

For the stew:

1 2-pound boneless pork shoulder roast or 2 pounds boneless country-style pork ribs
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 medium-size onion, quartered
1 large carrot, peeled and cut into 1-inch pieces
1 celery rib (including leaves), cut into 3-inch pieces
2 cups dry white wine
2 cups low-sodium chicken broth, plus more if needed
1 tablespoon dried thyme, crushed
2 bay leaves
1/4 teaspoon ground cloves

For the vegetables

4 carrots, peeled and cut into 1/4- by 2-inch sticks
1-1/2 cups frozen pearl onions
1/4 cup water
Salt to taste
1 tablespoon unsalted butter
8 ounces fresh mushrooms, stems trimmed, halved or quartered if large

To finish

2 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1/4 cup heavy cream
3 tablespoons fresh lemon juice
1 recipe noodles with fresh herbs

1. Make the stew: Cut the pork into 1- to 2-inch pieces, trimming and discarding most of the fat as you go. Pat the meat dry with paper towels and season with salt and pepper. Heat the oil in a 3-1/2-quart braiser over medium-high heat until it shimmers. Cook the pork in batches, turning as needed to brown evenly, 5 to 7 minutes per batch (reduce the heat to medium if the meat browns too quickly). Transfer the pork to a plate as it is done.

2. Drain off any fat from the braiser and return all of the meat to the braiser. Add the onion quarters, carrot, celery, wine, broth, thyme, bay leaves, and ground cloves. Bring to a boil, stirring to loosen any browned bits from the bottom of the braiser. Cover the braiser, reduce the heat, and simmer until the pork is tender, about 45 minutes.

3. Make the vegetables: About 15 minutes before the end of the cooking time for the pork, combine the carrots, pearl onions, water, and salt in a large saucepan. Bring to a boil, cover, and simmer over medium heat until just tender, about 4 minutes.

4. Drain and reserve in the colander. In the same saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring often, until tender and lightly browned, 4 to 5 minutes. Add the onions and carrots to the mushrooms; set aside and cover to keep warm.

5. To finish: Transfer the pork to a bowl; cover with foil to keep warm. Strain the cooking stock through a fine-mesh sieve into a large measuring cup and discard all of the solids, including the bay leaf. Skim fat from sauce. You want a total of 2 cups of strained pan liquid. If you have more, boil the liquid in the braiser over medium-high heat until reduced to 2 cups. If you have less, add additional chicken broth to make 2 cups, return the liquid to the braiser, and bring to a simmer.

5. In a small bowl, work the butter and flour together to make a paste. Add the paste, bit by bit to the stock, stirring with a wire whisk to blend away any lumps. Cook, stirring, until thickened and bubbly, then continue to cook and stir for 2 minutes more. Add the cream and heat through, stirring with a wire whisk to combine.

6. Return the meat to the braiser; add the vegetables and lemon juice. Cook and stir very gently to heat through. Serve with noodles.

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Everyday French Cooking. Released in May, 2022.

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