Pork fricassee Vaud style
Vaud is a canton in Switzerland (where I come from).
Comment: I had some trouble finding this recipe, which appears to be fairly local to the canton of Vaud, and that seems kind of forgotten. I am always pleasantly surprised with the result, as we say in our "canton", I am always disappointed in good by it! The key is to use a piece of pork without fat, not necessarily pork shoulder.
4 to 5 persons
800 g of degreased pork shoulder, cut into 1" cubes
200- g of chopped onion or in thin slices (2 medium onions, or 1- in North America)
4 garlic cloves
1 dl cream
2+ tablespoons flour slightly heaping
3 dl dry white wine
5 dl good veal stock
8 sage leaves
2 branches thyme
salt and pepper
In a casserole, brown the pieces of meat (may be in 2 or 3 batches) in a little roasting oil.
Reserve and salt. Deglaze with the white wine, reduce by half and reserve with the fond.
Reduce the heat and sauté the onions for a few minutes in a little EVOO and a pinch of salt. Put the meat back in the stewpot, with the onions, sprinkle with the flour, cook a few minutes stirring occasionally. Add the reserved wine and the fond, garlic, sage and thyme. Cover and let simmer over medium heat for 2 to 2h30, possibly 3 hours. Although covered, check whether to add a little water due to evaporation.
When the meat is cooked (fork tender), remove the herbs, check the seasoning, add pepper, add the cream and simmer 1 or 2 minutes.
Serve with polenta, or mashed potatoes.