Cooked - Porc aux Cerises

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Porc aux Cerises

1.0

Ingredients

2½–3 lb pork shoulder or pork loin, cut into large chunks

Salt and black pepper

2 tbsp olive oil

1 onion, sliced

2 cloves garlic, minced

2 tbsp tomato paste

1½ cups dry red wine (Pinot Noir or Gamay ideal)

1½ cups chicken or pork stock

2 bay leaves

2–3 sprigs thyme

1½ cups cherries

Fresh, pitted or frozen (thawed)

If using dried cherries: use ¾ cup and soak in warm water or wine

1 tbsp butter (to finish)

Optional: 1–2 tsp red wine vinegar (to balance sweetness)

Instructions

Season pork generously with salt and pepper. Heat oil in a Dutch oven over medium-high. Brown pork well on all sides; remove.
Add onion to pot; cook 5–7 minutes until softened and lightly browned. Add garlic; cook 30 seconds. Stir in tomato paste; cook 1 minute.
Add red wine, scraping up browned bits. Simmer 5–7 minutes to reduce slightly and mellow acidity.
Return pork to pot. Add stock (liquid should come about halfway up the meat). Add bay and thyme. Bring to a simmer.
Cover and cook gently (stovetop low or oven at 325°F / 165°C) for 1½–2 hours, until pork is tender.
Stir in cherries and simmer uncovered 15–20 minutes until sauce thickens and fruit softens.
Remove bay and thyme. Stir in butter for gloss. Taste and adjust salt; add a small splash of red wine vinegar if needed.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰ 2h

Created 30 weeks ago

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