Recipe courtesy of Au Gourmet De L'isle
Charbonne
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- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 697
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 112 mg
- Sodium
- 1104 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 697
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 112 mg
- Sodium
- 1104 mg
Ingredients
Directions
- Cut pork shoulder into small pieces. In a large pan, saute the pork in butter and garlic until golden brown. Add onion and cook until softened. Add the flour, salt, pepper, sage, rosemary, cumin, tarragon, and bay leaves and stir. Next add the wine and water and cover. Cook over low heat for 30 minutes. In a separate pan, saute the bacon until the fat has rendered and it's golden brown. After pork has been cooked for 30 minutes, add rendered bacon to dish. Cook for 30 more minutes. Serve with potatoes and croutons.
