Échinée Bordelaise

Pork is not my favorite meat--it can be tough or fatty or both. But this recipe gave me tender, delicate meat--Sami at first thought it was veal. It was delicious served with spaetzle (will post that recipe as well).

In the original recipe from Je Sais Cuisiner (I know how to cook), the meat was supposed to be one piece that was rolled and tied. However, my butcher insisted that I'd want chunks. It certainly took less time, so once again, he was right.

Échinée Bordelaise

2 lbs. pork shoulder (Boston butt)

salt, pepper

3 T. (50 g.) butter

1 c. (25 cl) chicken broth

2 c. (50 cl) dry white wine

1 bay leaf

2 branches thyme

2 cloves

1 onion, peeled and halved

You can leave the shoulder whole or cut it into 2-inch chunks, depending on how much time you have. Salt and pepper the meat. Heat the butter in a large frying pan with a cover or a dutch oven over medium high heat. Brown the meat. Add the broth, wine, bay leaves, thyme, and onion halves stuck with the cloves. Bring to a boil and simmer 1 hour (for chunks) to 2-1/2 hours (whole piece). Remove the meat and other solids from the liquid and bring it to a boil over high heat. Let it boil down to a thickish sauce. Serve with lentils or spaetzle and the rest of the bottle of wine.