27 December 2012,00:35 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Put the pork in a bowl with the onion, carrots, garlic, thyme, bay leaf, wine, oil, lightly crushed peppercorns and a little salt.
  • Stir well, cover and leave to marinate overnight.
  • The next day remove the pork with a slotted spoon and dry thoroughly on absorbent paper towels. Strain the marinade and reserve.
  • Melt the fat in a flameproof casserole, add the pork and fry over brisk heat until browned all over. Sprinkle the flour over the pork and cook for 1 minute.
  • Gradually stir in the stock and enough marinade to cover the meat. Bring to the boil, lower the heat until liquid simmers, then cover and cook for about 1 hour until the pork is tender.
  • Stir in the cream and heat through without boiling. Adjust the seasoning, sprinkle with parsley.
  • Serve on freshly cooked croutes, with side salads.


  • 1kilogram boned loin of pork, cut into 2.5 cm/1 inch cubes
  • 2 large onion, peeled and sliced
  • 4 carrots, scraped and sliced into rings
  • 4 cloves garlic, peeled and crushed 
  • 2 thyme sprig
  • 2 bay leaf
  • 400 ml dry white wine
  • 4 tablespoons oil
  • 8 black peppercorns
  • Salt
  • 2 tablespoon pork dripping or butter
  • 2 tablespoon plain flour 
  • 500 ml chicken stock 
  • 8 tablespoons double cream 
  • Freshly ground pepper 
  • 2 tablespoon chopped parsley croutes to serve

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