Meat

Tender young pork à la Chablisienne

    Recipe by Madeleine Berthier, Auberge du Barrage, Le Coudray-Montceaux.

For 6 people:
- 1 haunch of tender young pork of 1.5 kg to 1.7 kg
- 2 andouillettes
- 150 g of lardons
- 500 g of mushrooms, 12 baby onions
- 50 g of flour
- 100 g of butter
- 1 large carrot
- 1 glass of water
- 1 bottle of Chablis Vieilles Vignes
- 1 bouquet garni
- 100 g of butter or suet Potatoes

  1 - De-bone the shoulder of tender young pork and cut it into fairly large pieces.
2- Brown the pieces of meat in a casserole with the carrot and the baby onions. Sprinkle in 50g of flour and 100g of butter.
3 - Add the Chablis and a glass of water, then the bouquet garni. Simmer for around 50 minutes. Then add the lardons, salt and pepper and the mushrooms, which have been washed and trimmed and cut into fairly large pieces.
4 - Leave to simmer for around 10 minutes - without the lid, to allow the sauce to reduce.
5 - When the sauce has been reduced, add the andouillettes, each cut into three pieces. Leave to simmer for a further 5 minutes. Serve with steamed potatoes, which have been cooked separately.
6 - Serve in a shallow dish: place the pieces of pork in the centre with the cut andouillettes in sauce with parsley at one side and some nice steamed potatoes at the other. Use finely chopped parsley as a final garnish.

Serving suggestions: White wine Chablis Cuvée Vieilles Vignes
I would recommend a Chablis Vieilles Vignes for this tender young pork and andouillettes. Its richness and freshness won't be swamped by this original association.


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