Old fashioned pork blanquette is a bit of my childhood that comes back with every bite. My grandmother, originally from a small farm in Normandy, often prepared it on rainy days. The smell that filled the house, a mixture of simmered meat, sweet vegetables and creamy cream, is an indelible memory. She always used pork from the farm, raised in the open air, which gave it an incomparable flavor. The pork shoulder, with its delicate marbling, is the centerpiece of this dish. It literally melts in your mouth after a long cooking, releasing a rich and savory taste. The carrots, cut into rounds, add a touch of sweetness and color, while the leek, with its subtle aroma, complements the whole perfectly. The onion and garlic, finely chopped, are the aromatic pillars, infusing the sauce with their deep flavors. The bouquet garni, an assembly of thyme, bay leaf and parsley, adds a herbaceous and fresh note. The Thermomix® greatly facilitates the preparation of this blanquette. The slow cooking function allows the meat to become incredibly tender, while the gentle mixing preserves the integrity of the vegetables. For an even creamier sauce, I advise filtering the broth after cooking the meat and vegetables. The addition of fresh cream and egg yolks, delicately mixed, brings a richness and a velvety texture. The old fashioned mustard, with its whole grains, raises the dish with a touch of acidity and character. Feel free to adjust the amount of mustard to your preference. For a lighter version, you can replace the fresh cream with light cream or Greek yogurt. For a vegetarian option, replace the meat with button mushrooms or textured soy protein. You can also vary the spices by adding a pinch of nutmeg or smoked paprika. Old fashioned pork blanquette goes perfectly with basmati rice, steamed potatoes or fresh pasta. A crisp green salad, seasoned with a light vinaigrette, brings a touch of freshness and balance. A glass of dry white wine, such as a Chardonnay or a Sauvignon Blanc, will perfectly accompany this comforting dish. Old fashioned pork blanquette can be prepared in advance and reheated gently before serving. It also keeps very well in the refrigerator for 2 to 3 days. For an even faster preparation, you can use frozen vegetables. Remember to taste and adjust the seasoning before serving. Enjoy your meal!

Old Fashioned Pork Blanquette

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Description

Ingredients (18 ingredients)

Preparation (8 steps)

Preparation of the meat and vegetables

Brown the meat

Add the meat and flour

Cooking the blanquette

Preparation of the carrots

Preparation of the sauce

Add the cream and mustard

Serve

Finished cooking? Great! 🎉

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