Le Frésinat

Le Frésinat

A rustic pork stew from the Aveyron region of southern France, traditionally prepared in autumn when new potatoes are harvested. Garlic, parsley and a generous hand with pepper give this humble braise its deep, fragrant character.

Prep

20 min

Cook

120 min

Total

140 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) pork shoulder, cut into large cubes, traditionally poitrine or épaule fraîche
• •30 g (2 tbsp) lard or unsalted butter, lard is most traditional
• •1 kg (2¼ lb) waxy potatoes, peeled and halved, Charlotte or Ratte work well; substitute Yukon Gold outside France
• •12 cloves garlic, peeled and lightly crushed
• •2 g (1 tsp) coarsely ground black pepper, do not substitute fine-ground; the bite is part of the dish
• •1 tbsp coarse sea salt
• •500 ml (2 cups) water or very light stock, traditionally just water; broth would be a home-kitchen enrichment
• •20 g (¾ cup loosely packed) fresh flat-leaf parsley, finely chopped

Steps

1. 1 Pat the pork cubes dry with paper towels and season them with the salt and the coarsely ground pepper. Let sit at room temperature for 15 minutes.
2. 2 Heat the lard in a heavy cast-iron or earthenware pot (a daubière is traditional; a Dutch oven is the home equivalent) over medium-high heat until shimmering.
3. 3 Sear the pork on all sides until deeply browned, about 8 minutes total. Work in batches so the meat browns rather than steams. Transfer to a plate.
4. 4 Lower the heat to medium. Add the crushed garlic cloves to the fat and cook gently for 1 to 2 minutes until fragrant and just turning golden; do not brown them harshly.
5. 5 Return the pork and any juices to the pot, add the water, and bring to a bare simmer. Skim any foam that rises.
6. 6 Cover and simmer gently over low heat for 45 minutes. The liquid should tremble, not boil.
7. 7 Add the potatoes, nestling them into the liquid. Cover and continue to cook for 40 to 50 minutes, until the pork is fork-tender and the potatoes are creamy when pierced. Doneness cue: pork should pull apart easily with a fork and reach an internal temperature of at least 85 °C / 185 °F; potatoes should offer no resistance.
8. 8 If the liquid is still thin, uncover and simmer 5 to 10 minutes more to concentrate it to a lightly glossy jus that coats the meat.
9. 9 Off the heat, scatter the chopped parsley generously over the top, stir once gently, and let rest, covered, for 5 minutes before serving.
10. 10 Serve directly from the pot in deep plates, with crusty country bread and a young red wine such as a Marcillac or Gaillac.