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Blanquette de Porc

Makes 6 servings 3 pounds pork, trimmed of fat and cut into 11/2-inch chunks 1 cup flour, seasoned with salt and pepper

Makes 6 servingsEndTextStartText

3 pounds pork, trimmed of fat and cut into 11/2-inch chunks

1 cup flour, seasoned with salt and pepper

2 tablespoons lard or shortening

2 cups chopped onions

1 cup carrots, in 1/2-inch pieces

1/2 cup celery, tender inner stalks and leaves, in 1/2-inch pieces

1 tablespoon chopped garlic

1/2 cup chopped parsley

11/4 cups rich chicken stock

11/4 cups white wine

1 bouquet garni (see note below)

11/4 cups heavy cream

1/4 lemon

Salt and pepperEndTextStartText

1. Dredge pork cubes (boneless shoulders or loin ends work well) with seasoned flour and shake off excess.

2. In a heavy kettle or thick-bottomed stock pot, melt shortening over medium-high heat. Saute pork until lightly browned on all sides. Add vegetables, garlic, and chopped parsley and toss with meat. Add chicken stock, white wine, and bouquet garni. Bring to a boil, then reduce to a lively simmer. Cook partly covered, stirring occasionally, until meat is tender, about 11/2 hours. Remove bouquet garni.

3. Add cold heavy cream and, uncovered, bring back to a boil, then remove from heat. Season to taste with salt, pepper, and a sprinkling of lemon juice.

Note: To assemble bouquet garni, make a nest of 10 or 12 sprigs of parsley in the palm of your hand. Lay in it: a few sprigs thyme, 5 bay leaves, 4 black peppercorns, 4 bruised juniper berries, and 3 cracked allspice berries. Make a fist, bunching it into a ball. Wrap it like a yarn ball with common string, or tie up in cheesecloth. In place of juniper berries, you can add 2 tablespoons gin to the stock and wine.

Per serving: 562 calories; 62 grams protein; 19 grams carbohydrates; 3 grams sugar; 21 grams fat; 200 milligrams cholesterol; 324 milligrams sodium; 2 grams dietary fiber.