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Pork stew with dried slippery jack and porcini
l'Essentiel
Medium - 45 Min
- Dish type : Slippery jack and porcini
- Difficulty : Medium
- Preparation time : 45 min
- Cooking time : 300 min
- Recipe family : Impress your guests!
- Cost : €2.90
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Bolets & Cèpes des Bois séchés | €2.90 |
Ingredients (14 servings)
- 40 g Borde dried slippery jack and porcini
- 200 ml water
- 1,8 kg pork shoulder, bone in
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 200 g chopped shallots
- 800 g tin chopped tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/4 cup parsley, chopped
- Parmesan cheese
- Salt & pepper
Preparation
- Preheat oven to 160 degrees Celsius.
- Rehydrate the dried slippery jack and porcini following our instructions.
- Place the pork shoulder in an oven proof pot or dish (that has a lid). Rub oil all over the pork and season with salt & pepper.
- Drain the mushrooms, reserving the rehydration water. Chop up the mushrooms and add to the pot. Add drained mushroom liquid, garlic, eschalots, tomatoes, tomato paste and wine to the pot. Cover with lid and bake for 5 hours, or until pork shreds easily with a fork.
- Once baked, removed the layer of skin and fat from the pork, as well as the bone and shred the pork into the pot juices. Add parsley and stir through. Serve with pappardelle and plenty of grated parmesan cheese.
- Tip: you can replace the dried slippery jack and porcini with our Borde dried forest mix for an even more woody taste.
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