Prepare to embark on a culinary journey that will transform your kitchen into a French countryside haven! This mouthwatering braised dish is not just a meal, but a symphony of flavors that will transport your taste buds to the rustic kitchens of France. Imagine tender, golden-brown pork melting in your mouth, perfectly cooked potatoes soaking up a rich white wine sauce, and creamy white beans that add a luxurious texture to every single bite. Whether you're looking to impress dinner guests or treat yourself to a soul-warming meal, this recipe is your ticket to gastronomic bliss!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder, cubed
- 4 potatoes, diced
- 1 can white beans, drained
- 1 cup white wine
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the pork shoulder into 1 to
- 5-inch pieces, ensuring they are uniform for even cooking. Dice the potatoes into similar-sized pieces for consistency. Chop the onion finely and mince the garlic cloves. Drain the canned white beans and set them aside.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the cubed pork shoulder in batches to avoid overcrowding. Season the pork with salt and pepper. Sear the pork on all sides until golden brown, about 5-7 minutes. Remove the browned pork from the pot and set it aside on a plate.
- In the same pot, add another tablespoon of olive oil if needed. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
- Return the seared pork to the pot and add the diced potatoes, drained white beans, and chicken broth. Stir everything together to combine. Bring the mixture to a gentle simmer.
- Once simmering, cover the pot with a lid and reduce the heat to low. Allow the dish to braise for about 1 hour, stirring occasionally to prevent sticking. The pork should become tender and the flavors should meld beautifully.
- After 1 hour, check the tenderness of the pork. If it is not yet fork-tender, continue to braise for an additional 15-30 minutes. Adjust the seasoning with salt and pepper to taste.
- Once the pork is tender and the potatoes are cooked through, remove the pot from the heat. Let it rest for a few minutes before serving. This dish can be served hot, garnished with fresh herbs if desired.
- Enjoy your Braised Pork, Potatoes, and Beans in White Wine Sauce with crusty bread or over rice for a hearty meal!
Tips
- Choose the right cut: Pork shoulder is ideal for braising due to its rich marbling and ability to become incredibly tender when slow-cooked.
- Sear for flavor: Take time to properly brown the meat. This crucial step develops deep, complex flavors through the Maillard reaction.
- Don't rush the cooking: Low and slow is the mantra for braising. Patience will reward you with melt-in-your-mouth meat.
- Use a heavy-bottomed pot: A Dutch oven or cast-iron pot distributes heat evenly and helps prevent burning.
- Check liquid levels: Ensure there's enough liquid throughout cooking to prevent the dish from drying out.
- Let it rest: Allowing the dish to rest for a few minutes after cooking helps the flavors settle and makes serving easier.
- Make ahead: This dish actually tastes better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
