服务：四个。
确保烤箱温度年代之前tart the polenta. Adding the white wine in stages for repeated reductions goes a long way toward deepening the flavor and color of this stew.
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对于釉面洋葱：
- 12 small white onions, an X cut in the root end, blanched, drained, and peeled
- 1/4杯水
- 1-1/2 TBS。黄油
- 1茶匙sugar
为猪肉：
- 1-1/2磅猪肩或屁股，脂肪修剪，切成3/4英寸的立方体
- 2 Tbs. olive oil
- Pinch cinnamon
- Pinch freshly ground black pepper
- Pinch dried rosemary, crumbled
- 捏干百里香，崩溃
- 1杯切碎的洋葱
- 1Tbs. red-wine vinegar
- 1Tbs. Dijon-style mustard
- 1-1/2杯干白葡萄酒
- 3 cloves garlic
- 2个中等胡萝卜，剥皮，纵向减半，切成薄片1/2英寸厚
- 1个海叶
- Salt to taste
- 1-3/4杯自制或低盐罐头鸡肉汤
- 8个大型干燥的李子，浸入热水中以软化
- 切碎的新鲜平叶欧芹
对于玉米粥：
- 1杯中蛋黄酱，最好是有机石
- 4杯水
- 1茶匙盐;品尝更多
营养信息
- Calories (kcal) : 630
- 脂肪卡路里（KCAL）：240
- 脂肪（G）：26
- Saturated Fat (g): 9
- 多不饱和脂肪（G）：3
- Monounsaturated Fat (g): 13
- 胆固醇（MG）：100
- Sodium (mg): 1430
- Carbohydrates (g): 63
- 纤维（G）：8
- 蛋白质（G）：32
Preparation
Cook the onions:
- 在一个小煎锅中，将洋葱，1/4杯水，黄油和糖混合在一起；煮滚。煮熟，覆盖，直到水蒸发，洋葱变软。大约5分钟。用低火烹饪，直到洋葱变褐色，大约8分钟。放在一边，发现。
开始炖菜：
- Toss the pork with the olive oil, cinnamon, pepper, rosemary, and thyme. In a heavy, 5-qt. Dutch oven, brown the pork over medium heat for about 5 minutes, adding no fat to the pan. Increase the heat to medium-high and sauté, stirring frequently, until any moisture has evaporated and the pork is thoroughly browned, about 10 minutes. Transfer the pork to a bowl. Reduce the heat to medium and add the chopped onion to the remaining pan juices. Cook until the onion is soft and starting to brown, about 6 minutes, and then add it to the reserved pork.
- 将醋，芥末酱和1/2杯葡萄酒加入锅中。加热沸腾，刮上紧贴锅底的棕色碎片。减少釉。再加1/2杯葡萄酒；同样，将其减少到釉中。重复最后1/2杯酒。将大蒜，胡萝卜和月桂叶加入锅中。将猪肉，洋葱和任何积聚的果汁返回到锅中，加盐调味，然后加入汤。煮沸，盖上盖子，并减少热量。轻轻煮至勉强嫩，45至55分钟。
同时，开始玉米粥：
- 将烤箱加热到350°F。在上油的3-QT中。不粘烤箱的煎锅，将玉米面，水和盐混合在一起。烘烤40分钟。搅拌玉米粥，品尝，如果需要，加盐，再烘烤10分钟。从烤箱中取出，让玉米粥在锅中静置5分钟，然后将其倒在盘子上。
Finish the stew:
- 煮45分钟后，将李子和釉面洋葱加入肉中。继续烹饪，发现，直到猪肉非常嫩，炖汤变稠（大约15分钟），偶尔搅拌。从火上取下锅，丢弃月桂叶，然后调整调味料。放在一边，直到玉米粥准备就绪。如有必要，将炖汤轻轻加热以冒泡并在热玉米粥的顶部，上面撒上切碎的欧芹。
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评论（4个评论）
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son_of_brooklyn|02/19/2020I cooked this pork recipe last week and it was great. Complex flavor, great balance, it'smy new go-to for pork stew.
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Fortkcook|2012年12月4日
A definite keeper, perfect for fall and winter entertaining. The ragout sauce was sublime (for the stock I used homemade chicken and a little broth I'd made from the leftovers of a ham cooked in cider). It's hard to get my burners low enough, so I just cooked in a 200 deg oven for about 2 hrs, then reduced on top of stove. Great polenta method, too. Never tried oven baked before, but it worked nicely.
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有机女孩98|2010年1月10日
哇，这真的很美味。我的晚餐客人对此大赞！我提前一天做了，但是两天后的风味也一样富裕。我建议您提前，以便味道融合。我的烹饪时间更长了，第二天我将其重新加热时，猪肉终于崩溃了并变嫩。我在烹饪时间结束时添加了洋葱和李子，这样它们就不会变得太糊状或糊状，但是您需要黄油和碳水化合物的糖来使调味酱加浓。比我预期的要耗时略多，但值得。我将其配以奶油玉米粥（汤和全牛奶），而不是烤玉米粥，所以我无法对食谱的那部分发表评论。
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Emilytess|2009年11月6日
This is fantastic. I adapted it slightly to include prunes that were soaked in hot tea, as they are in the duck/red wine version of this recipe that appears in The Cooking of Southwest France. Tender pork requires patience in the long simmer step, but the amount of time it takes is right in line with the recipe. This is comfort food at its best.
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