Pork Cooked in White Wine and Sherry Vinegar

By corlear

Sauté de Porc au Xeres

At Aubert and Pamela de Villaine’s Bouzeron estate this is a favourite dish during the harvest. The cherry vinegar works well with the richness of the pork.

Ingredients

• bouquet garni of:
• 1 about 1 kg (2 lb) pork - use leg steaks, one per person, or ask the butcher for cubed pork for stewing
• 1 tablespoon olive oil or sunflower oil
• 1 medium onion
• 2 medium carrots
• approximately 100 - 125 ml (4- 5 fl oz) sherry vinegar
• approximately 2 teaspoons plain flour
• 2 cloves garlic
• 100 ml (3 1/2 fl oz) dry white wine
• 100 ml (3 1/2 fl oz) warm water
• bay leaf
• sprigs of parsley
• thyme
• salt
• pepper
• fresh parsley for final garnish

Details

Servings 6

Preparation

Step 1

If you are using leg steaks cut them into about 3 pieces.

Brown the pieces of pork in olive oil or sunflower oil in a sauté pan. Brown them well on all sides.

Meanwhile, peel the onion and carrots and cut them into dice (mirepoix). Add them to the browned pieces of pork and let them cook in the oil.

Once browned add a little of the sherry vinegar to deglaze the bottom of the pan, stirring and dislodging any bits stuck to the bottom. Now add the flour, turning the pork in it so the pieces are coated and the flour begins to brown.

Add the crushed clove of garlic, white wine, warm water, bouquet garni, salt and pepper and stir. Bring just to the boil and simmer gently with the lid on for about 90 minutes, stirring from time to time.

Lift out the pieces of pork and put into a clean pan. Strain the sauce through a fine conical sieve over the pork. Taste and add some more vinegar until the balance seems right. Bring just to the boil. Correct the seasoning.

Serve the pork in its sauce, sprinkled with chopped fresh parsley.