Blanquette de Porc

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Dinner

N

1 3/4 hrs

8

    • 2 lbs
      1 kg
      Canadian Pork Leg, Loin or Shoulder cubes,boneless
    • 1/4 cup
      50 mL
      butter
    • 1/4 cup
      50 mL
      all purpose flour
    • 1/4 tsp
      1 mL
      ground nutmeg
    • 3/4 tsp
      3 mL
      salt
    • 1 tsp
      5 mL
      pepper
    • 2 cups
      500 mL
      EACH sliced carrots and chopped onions
    • 1 Tbsp
      15 mL
      dried dill (or 4 Tbsp/50 mL fresh)
    • 3 cups
      750 mL
      chicken broth
    • 2 Tbsp
      25 mL
      all-purpose flour mixed with 1/4 cup (50 mL) water
    • 1/2 cup
      125 mL
      milk

Directions

In heavy Dutch oven over medium heat, lightly brown pork in melted butter. Combine 1/4 cup/50 mL flour, nutmeg, salt and pepper; sprinkle over pork. Cook over low heat, stirring, 5 minutes.
Add carrots, onions, most of dill and enough broth just to cover meat and vegetables. Bring to a boil. Cover and place in a 350ºF (180ºC) oven for 11/2 hours. Remove from oven; stir in flour/water mixture. Cook over medium heat, stirring constantly, until bubbly. Add milk and remaining dill. Simmer to heat through.


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