Emincé de Porc à la Moutarde

Another classic from Dijon, in the Burgundy region, one we learned at Hotel school. Like so many dishes which are destined to disappear, you never see them in any restaurant menus anymore and people don’t make them at home either… I don’t understand. It is easy to prepare, tender and a perfect dish for a crowd. There is enough sauce to dunk you baguette in it and rich enough with just the right amount of cream compounded with the tanginess from the mustard, a feast in flavours. How lovely ! The trick is to cook it long enough, so the meat becomes extremely tender and you don’t have to use a knife to cut it. Put your carrots at the last minute, so they remain crunchy and you have a perfectly cooked dish. Make a large quantity, as the dish freezes very well and like a good curry, tastes even better the following day.

INGREDIENTS
3 Tablespoons Vegetable Oil
500 Gr. Pork shoulder meat – (You don’t have to use the best cut for this dish, as it braises a long time in its juice and a fatty meat is even recommended), cut in bite size pieces.
1 Large onion cut in halves and sliced
3 Large carrots peeled and cut diagonally in fairly thick slices
3 Tablespoons all purpose flour
3 Cups chicken broth
1 Bay leaf
1 Cup light cream
2 Large tablespoons Dijon style mustard

PREPARATION
In a heavy base saucepan, heat 2 tablespoons of oil and when it starts to smoke, stir in the pork and brown on all sides.
Remove the pork from the pan and set aside in a bowl.
Add 1 tablespoon of oil and saute the onions until they become translucent. Add the flour and mix well. Cook for about 2 minutes, whilst mixing. Add the chicken broth, the bay leaf and bring the liquid to a boil, cook for two or three minutes, making sure there are no lumps in the liquid. Put the pork back in the pan and cook the meat for 45-50 minutes, until tender. If you are using a cheaper cut of meat, it may seem the meat will never be tender, but after 30 minutes or so, the pieces start to fall apart. Pick up a small piece and test if it is cooked enough. The meat should be very tender.
In a small bowl, mix the cream with the mustard with a small whisk. Once well combined, stir it in the saucepan with the pork. Stir in the carrot and cook everything for about 10 minutes. The carrots should be firm, yet, tender when you bite into them. Do not overcook the carrots.
The sauce will have had time to thicken and should cover the back of a spoon.
If you freeze the preparation, when you reheat it, simply drop a teaspoon for dijon mustard in the sauce and it will lift it up.

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