Title: Pork Collioure Stew
Categories: Pork Soup French
Yield: 8 Servings

4	lb	Pork shoulder trimmed of fat, cut into 1-in cubes
1/2	tb	Salt
1/2	ts	Ground black pepper
1/4	c	Vegetable oil
1	md	Onion peeled and roughly chopped
2	tb	Flour
2	c	Dry white wine
1/4	c	Tarragon vinegar
2	tb	Grated horseradish
2	tb	Grainy mustard
1/2	c	Fresh lemon juice
4	c	All-purpose broth OR low-sodium chicken broth
2		Bay leaves
4		Sprigs fresh thyme; -=OR=-
1/2	ts	-Dried thyme
1/2	c	Whipping cream
3	md	Parsnips; peeled and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat on top of the stove. Add the pork, without crowding, and brown well on all sides. You may have to perform this operation in batches. Remove the pieces to a plate as they are brown. Pour off all but about 2 tablespoons fat. Reduce heat to low and replace the pot on the stove. Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan. Add the flour and cook another minute, stirring. Add the wine, vinegar and broth and bring to a boil. Return the pork to the pot with any juices on the plate and add bay leaves and thyme. Cover tightly and transfer the pot to the oven. Cook for 1 1/4 hours, or until meat is barely tender. Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside. Strain the sauce through a fine sieve into a container and discard onions and herbs. Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked. Remove from oven and serve with boiled potatoes or buttered noodles.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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