Porc à l'escabèche (Marinated pork): Difference between revisions
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A recipe for [[Pork fillet|pork fillet]] from the Wallonia area of [[Belgium]] | |||
{{recipesummary | {{recipesummary | ||
|DatePublished=20th December 2016 | |DatePublished=20th December 2016 | ||
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|TotalCalories = 2043 | |TotalCalories = 2043 | ||
|PortionCalories = 510 | |PortionCalories = 510 | ||
|Image = [[Image:Porc l'escabche Marinated pork recipe.jpg|alt=Electus]] | |Image = [[Image:Porc l'escabche Marinated pork recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Really wonderful</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.8</span>/5</span> | |||
<span class="reviewDesc">This had so many subtle flavours</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
|'''For the marinade''' | |||
| 190ml [[White wine|white wine]] | |||
| 190ml [[White wine|white wine]] | |||
| 190ml [[White wine|white wine]] or [[Cider vinegar|cider vinegar]] | | 190ml [[White wine|white wine]] or [[Cider vinegar|cider vinegar]] | ||
| 1 teaspoon [[Dried thyme|dried thyme]] | | 1 teaspoon [[Dried thyme|dried thyme]] | ||
| 2 [[Bay leaves|bay leaves]] | | 2 [[Bay leaves|bay leaves]] | ||
| 2 [[Cloves garlic, crushed|cloves garlic, crushed]] | | 2 [[Cloves garlic, crushed|cloves garlic, crushed]] | ||
| ½ teaspoon [[Dried tarragon|dried tarragon]] | | ½ teaspoon [[Dried tarragon|dried tarragon]] | ||
| 6 [[Juniper berries|juniper berries]], crushed | | 6 [[Juniper berries|juniper berries]], crushed | ||
|'''For the pork''' | |||
| 1kg [[Pork fillet|pork fillet]] (in one piece) | | 1kg [[Pork fillet|pork fillet]] (in one piece) | ||
| 35g [[Butter|butter]] | | 35g [[Butter|butter]] | ||
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[[Category:Boiled or simmered|Pork fillet]] | [[Category:Boiled or simmered|Pork fillet]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/butter|#butter]] [[Special:Search/garlic|#garlic]] [[Special:Search/marinade|#marinade]] [[Special:Search/carrots|#carrots]] [[Special:Search/simmer|#simmer]] [[Special:Search/whitewine|#whitewine]] [[Special:Search/porkfillet|#porkfillet]] [[Special:Search/parsley|#parsley]] [[Special:Search/celery|#celery]] [[Special:Search/greenpepper|#greenpepper]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 04:44, 24 May 2024
This recipe requires preparation in advance!
A recipe for pork fillet from the Wallonia area of Belgium
| Porc à l'escabèche (Marinated pork) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 510 |
| Ready in: | 1 hour, 40 minutes plus overnight |
| Prep. time: | 10 minutes plus overnight |
| Cook time: | 1 hour, 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th December 2016 |
|
Best recipe reviewReally wonderful 3.8/5 This had so many subtle flavours |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the marinade
- 190ml white wine
- 190ml white wine or cider vinegar
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 cloves garlic, crushed
- 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
Mise en place
- In a bowl, mix the ingredients for the marinade.
- Add the pork and leave in the fridge, covered, overnight
Method
- 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.
Serving suggestions
Would go well with garlic or mustard mashed potatoes.
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