Autumn is in full swing and for Chef Christian, that means two things:
- It's comfort food season, and
- It's time to get ready for The Pig Show!
It is for these reasons that he decided to invite Louis-Philippe Roy, pork producer, president of the Porc Show and 2nd vice-president of the Éleveurs de porc du Québec, to talk about the most anticipated event in the pork industry in Quebec around a delicious pork stew!
Bon appétit and Bon Porc Show!
Recipe: Pork stew
Ingredients
- 1 small green cabbage, cleaned and cut into quarters
- 250 g (about ½ lb) of smoked Quebec bacon cut into strips
- 2 carrots, cut into pieces
- 1 onion, quartered
- 500g (about 1 lb) baby potatoes, cut in half (or into quarters depending on size)
- 4 Quebec pork sausages with white wine and shallots (or other mild sausage to taste)
- 4 smoked Quebec pork osso buco OR a homemade or store-bought smoked Quebec pork shank (see below for the homemade recipe)
- 250 ml (1 cup) chicken broth
- 30 ml (2 tbsp) butter
- Salt and pepper from the mill
Preparation
- Preheat oven to 350°F (176°C)
- In a saucepan of boiling salted water, blanch the cabbage for 1 to 2 minutes. Rinse with cold water, drain, and set aside.
- In a cast iron casserole dish, brown the sausages in butter. Add the carrots, then the onions and brown.
- Then add the smoked bacon, potatoes, osso buco or smoked ham hock.
- Pour the chicken broth into the casserole dish.
- Add salt and pepper to taste.
- Cover the meat and vegetables with the blanched cabbage.
- Cover the casserole dish and simmer in the oven for 120 minutes.
- Serve the pork stew directly in the casserole dish.
Bonus recipe: Osso buco or homemade smoked Quebec pork shank
Ingredients
- 4 smoked Quebec pork osso buco OR a homemade or store-bought Quebec pork shank
- Rub spice mix from the Matou de l'Érablière Mathieu Montplaisir
Preparation
- Sprinkle the osso buco or pork shanks with the Rub du Matou spice mix from Érablière Mathieu Montplaisir
- Smoke at 175°C (347°F) until the internal temperature reaches 60°C (135-140°F).
- Set aside. Use in the Pork Pot-au-feu recipe.
What are we drinking?
Chef Christian recommends serving the Pork Pot-au-feu with Limousin Rouge wine from Vignoble Côte des Limousins , which you can purchase at Marché Trait-d'Union in Montreal.
