Porc à l'escabèche (Marinated pork)

This recipe requires preparation in advance!

A recipe for pork fillet from the Wallonia area of Belgium

Porc à l'escabèche (Marinated pork)

Servings:	Serves 4
Calories per serving:	510
Ready in:	1 hour, 40 minutes plus overnight
Prep. time:	10 minutes plus overnight
Cook time:	1 hour, 30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th December 2016

Best recipe review Really wonderful 3.8/5 This had so many subtle flavours NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the marinade
• 190ml white wine
• 190ml white wine or cider vinegar
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cloves garlic, crushed
• ½ teaspoon dried tarragon
• 6 juniper berries, crushed
• For the pork
• 1kg pork fillet (in one piece)
• 35g butter
• 2 medium carrots, peeled and sliced
• 1 medium red onion, sliced
• 1 stick celery, sliced
• 1 green pepper, cut into strips
• 1 heaped tablespoon parsley, chopped
• 500g tomatoes, peeled, seeded and sliced
• Garlic, to taste, crushed
• Salt and freshly ground black pepper
• A further 35g butter

Mise en place

• In a bowl, mix the ingredients for the marinade.
• Add the pork and leave in the fridge, covered, overnight

Method

1. Heat the butter in a sauteuse or flameproof casserole.
2. Remove the pork from the marinade, pat dry and brown on all sides in the hot butter.
3. Remove and reserve.
4. Add the oil, heat, and sauté the carrots, onion, celery, pepper and parsley for 5 minutes, adding the garlic for the last minute.
5. Add the tomatoes and cook for a further 2 minutes.
6. Strain the marinade, add the liquid to the pan, and simmer, covered, for 20 minutes.
7. Return the pork to the pan and bring to a simmer.
8. Cover, and cook for 45 minutes to 1 hour until the pork is thoroughly cooked.
9. Slice the pork and serve the vegetables separately.

Serving suggestions

Would go well with garlic or mustard mashed potatoes.

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