Porc à l'escabèche (Marinated pork)
For the marinade:
- 190ml white wine - I used an IGP Côtes de Gascogne - reduced to half its volume and cooled
- 190ml white wine or cider vinegar
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 cloves garlic, crushed - I preferred to grated them on a ceramic grater with a little salt, to extract more flavour
- ½ teaspoon dried tarragon
- 6 juniper berries, crushed
For the pork:
- 1kg pork fillet (in one piece)
- 35g butter
- 2 medium carrots, peeled and sliced
- 1 medium red onion, sliced
- 1 stick celery, sliced
- 1 green pepper, cut into strips
- 1 heaped tablespoon parsley, chopped
- 500g tomatoes, peeled, seeded and sliced
- Garlic, to taste, crushed
- Salt and freshly ground black pepper
- A further 35g butter
- In a bowl, mix the ingredients for the marinade.
- Add the pork and leave in the fridge, covered, overnight
- Heat the butter in a sauteuse or flameproof casserole.
- Remove the pork from the marinade, pat dry and brown on all sides in the hot butter.
- Remove and reserve.
- Add the oil, heat, and sauté the carrots, onion, celery, pepper and parsley for 5 minutes, adding the garlic for the last minute.
- Add the tomatoes and cook for a further 2 minutes.
- Strain the marinade, add the liquid to the pan, and simmer, covered, for 20 minutes.
- Return the pork to the pan and bring to a simmer.
- Cover, and cook for 45 minutes to 1 hour until the pork is thoroughly cooked.
- Slice the pork and serve the vegetables separately.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.