Name: Civet de Porcelet (Pork Stewed with Red Wine)
Yield: Serves 5–6.
Cuisine: France
Ingredients: a few leaves of sage; 1 sprig of thyme; 3 juniper berries, crushed; 1 kg(2¼ lb) shoulder or loin of pork, boned; rabbit or pork blood (if available); 1 clove of garlic, finely chopped; grated nutmeg; a bay leaf; beurre manié (1 teaspoon each of butter and flour blended together); 85 g(3 oz) petit salé or salted belly pork; 275 ml(½ pt) red wine; 1 large onion, chopped; 4 tablespoons olive oil

Preparation info

Serves
5–6
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

A civet is a rich stew whose sauce is sometimes thickened with the blood of the animal, as in civet de lièvre (hare). And, strictly speaking, porcelet is sucking pig. Having said that, this is a fine pork stew made with shoulder or loin and cooked with red wine. A simple excellent dish from St Maximin.

Ingredients

1 kg(2¼ lb) shoulder or loin of pork, boned
1 clove

Method

Cut the meat into 2.5 cm(1 in) pieces. Place in a bowl with the garlic, thyme, sage and bay leaf. Add the nutmeg, juniper berries and olive oil and mix well. Cover the bowl tightly and chill overnight in t