RECIPE OF THE MONTH - OCTOBER 2010

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PORK-OULET
(Print this recipe)

3 pounds pork butt, cut into 2”x3” pieces
1⁄4 pound thick cut bacon, cut into 1⁄2” pieces
2 teaspoons salt
3 teaspoons black pepper, freshly cracked
1 cup cipollini onions, peeled, cut in quarters
1⁄2 cup celery, cut in 1/4” pieces
1 cup carrots, cut in 1/4” pieces
4 chicken thighs, bone in, skin removed
1⁄4 cup garlic, rough chopped
3 tablespoons
1⁄2 cup white wine
3 cups chicken stock, low sodium
2 bay leaves
1 teaspoon thyme, dried
1⁄2 teaspoon sage, dried
4- 15ounce cans cannellini beans, drained
1⁄4 cup sherry wine vinegar, for garnish
1⁄4 cup Italian parsley, chopped, for garnish

In a cast iron Dutch oven, over medium high heat, cook bacon until just crisp, remove from pot and set aside on paper towel lined plate. Season the pork with salt and pepper. Add pork pieces into the bacon fat and brown on all sides. Remove from pot and set aside. Add chicken thighs and brown evenly, then remove and set aside.

Add the cipollini, carrots and celery into the pot and cook for 3-5 minutes. Add in the garlic and cook for one minute more. Add in the flour and cook for 2 minutes, then deglaze the pan with the wine. Add in the stock, sage thyme and bay leaves and combine well.

Add in the pork and chicken pieces and cover. Simmer for 2 hours or until pork is fork tender. Add in the cannellini beans and cover and simmer for 25 minutes. Serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley.

Yield: 8 – 10 servings
Prep time: 15 minutes
Cook time: 3 hours
Inactive time: 2 1⁄2 hours

Try my Septemeber 2010 recipe Bird in Pie.