Project Foodie - Pork & Sons

Pork & Sons

Packaged in an overstuffed pink jacket is a cookbook that evokes the image of a pudgy pig as it pays homage to that pig. Pork & Sons, by Stéphane Reynaud, tells of life on a pork farm in rural France while presenting a wonderful assortment of pork recipes to savor and enjoy. Stéphane presents the journey from slaughter to the table. We learn of his first pig kill at seven and his most recent 30 years later. We learn about blood sausage, sausage making, ham curing and ham quality designations. And of course, we learn of the many pork recipes Stéphane, who is chef/owner at Ville 9 Trois just outside of Paris, has amassed.

The recipes reflect his style of rural French cuisine and showcase the wonderful bounty provided by the pig, including many recipes for sausage, pates, terrines, pig, pork and even boar. One example is Blanquette of Pork, shown below, that combines boneless Boston butt with potatoes, carrots, fava beans and peas into a wonderful cream based stew. The entertaining stories, detailed descriptions, intriguing pictures, and quirky whimsical hand-drawn sketches of pigs throughout will draw you into this book and make you eager to try Stéphane's wonderful collection of pork recipes.

Blanquette of Pork

From Pork & Sons, Stéphane Reynaud , Phaidon 2007

Preparation time: 45 minutes

Cooking time: 1 ¼ hours

Serves 6

1 onion
2 cloves
4 tablespoons olive oil
2 ½ pounds boneless Boston butt, cut into large cubes
1 tablespoon all-purpose flour
2 tablespoons chicken bouillon powder
1 bouquet garni
6 waxy potatoes, diced
3 carrots, sliced
1 ¾ cups shelled baby peas
1 ½ cups shelled fava beans
1 ¼ cups heavy cream
juice of 1 lemon

Stud the onion with the cloves and set aside. Heat the olive oil in a pan. Add the pork and cook over high heat, stirring frequently, for about 10 minutes, until evenly browned. Lower the heat, stir in the flour, and cook, stirring constantly, for 5 minutes.

Pour in enough water to cover the meat by twice its depth and add the chicken bouillon powder, the bouquet garni, and the onion studded with cloves. Simmer, skimming the surface frequently, for 1 hour.

Meanwhile, cook the potatoes, carrots, peas, and beans in salted boiling water until tender but still firm to the bite. Drain well.

Remove the meat from the pan with a slotted spoon. Stir the cream into the cooking liquid and cook, stirring occasionally, until reduced and smooth. Return the meat to the pan, add the vegetables, and reheat. Stir in the lemon juice and serve.

Blanquette

Blanquette is rich creamy stew, usually made with white meats. The meat is cooked without initial browning, and the sauce is thickened with roux and enriched with cream. Blanquette derives from the French word blanc (white).

About Pork & Sons

Pork is the world's most widely eaten meat, the heart and soul of every charcuterie, and many a culinarian's obsession. From head to hoof, and all the diverse and flavorful meat cuts in between, the pig is the most versatile and efficient animal raised for food. And no one knows more about the selection, preparation and cooking of pork than French chef and restaurateur Stéphane Reynaud. Interspersed with humorous hand-drawn sketches and over 200 evocative color photographs, PORK & SONS provides insight into the history of the pig, those who raise them, and of course how to flavor, cook and transform pork into an array of mouth-watering dishes. With 150 simple yet flavorful recipes that encompass the whole hog.