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Pork-Oulet Recipe

Pork-Oulet

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

Showing 11-20 of 45

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  • on February 09, 2011

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    Was really good. Ate it as a main course over white rice.

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  • on January 19, 2011

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    Used white onions since I couldn't find cipollini onions at the market. This came out so tasty and the meat so tender. Took some time to prepare but well worth it. This is the second recipe of Guy's that I've made and I have so many more that I want to try. Thanks Guy!

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  • on January 04, 2011

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    Fantastic! A flavorful hearty winter meal. The recipe makes enough for 3 meals! I used a pork butt that my husband smoked and substituted Blue Runner red beans for 2 of the cans of beans (I am in New Orleans and BR beans are an institution here. I served it alongside/over mashed potatoes. Definitely worth the time!!!

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  • on January 03, 2011

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    Took this to the family Thanksgiving dinner and got great comments. I didn't have canellini beans or the onions so I substituted a chopped yellow onion and pinto beans. I agree that it lacked flavor so next time I make it I'm adding some red pepper flakes and more garlic.
    Goes great over rice.

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  • on January 02, 2011

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    Yes... bacon will make it salty....so easy on the salt, other than that phenomenal recipe great as a pot pie or served with corn bread and green beans. My 2 and 4 year old loved it.

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  • on December 20, 2010

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    YUM!!! YUM!!! YUM!!! Didn't have any sherry vinegar, so we used red wine vinegar instead ... This was an AWESOME dinner!!!!!

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  • on December 06, 2010

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    This was fantastic. I got a nice porcelain coated cast-iron Dutch oven for my birthday and this was the first thing I cooked in it. After I browned the meat, I removed about half or 2/3 of the fat before adding the veggies. I also added some red pepper flakes to give it some kick since we like spicy food. I added very little kosher salt, since the bacon is very salty to begin with, and it came out perfectly.

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  • on December 05, 2010

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    I gave this just 4 stars (really 3 1/2 because even though I trimmed my pork of fat and seared it well, I ended up with a whole bean can full of fat floating on top of the finished dish. Yuk! Plus, we found it somewhat bland. I'll try it again, but next time I will replace the bacon with andouille and I'll use less pork and more chicken, or I'll use a leaner cut of pork.
    This is the first dish of Guy's I've ever thought was less than 4 stars. :(

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  • on November 28, 2010

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    This recipe was delicious. Very warm, savory and comforting. Like some other reviewers, I deglazed with white wine and used fresh herbs. When I make it again, I'll use twice the bacon and chicken, and half the pork. I put a lot of fresh parsley on at the end too, because the color of the dish is not that pretty.

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  • on November 15, 2010

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    use twice as many thighs buy skinless boneless .deglaze with port instead of wine so it's not too bitter poured off almost all fat, almost a full cup and still made a roux. I used turkey stock for a bit more flavor, used 10 sprigs of fresh thyme in the simmer as well as the dried added 6 cloves garlic used frozen pearl onions yes I changed it but lets face it he had probably less than 5 minutes of "face time" to pull that recipe off and producers always complain about cost, number of ingredients and prep time...I think he did a hell of a job. Id be interested what anyone thinks of my changes...cwaltoniv@mac.com

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