With this recipe for pork in casserole with pears and raisins to celebrate our draw for the 90th anniversary of Le creuset. This is one of the French recipes that I like. Represents very well the essence of its cuisine: mustard, fruits and cooked in ramekins. It's a recipe for stewed pork in casserole, something very French, though as usual I do not refuse to change here and put there. I used manzanilla of Sanlúcar instead of cider which they use and added a little mustard because I love using mustard in stews and roasts. The taste is not very noticeable but gives it a touch that I love.
With this recipe we also commemorate the 90 years of Le Creuset. A casserole like this can be yours if you take part in the Loleta with Le Creuset giveaway. In this link you will find all the information.
Le Creuset want you to share your birthday dodging a Cocotte round of 24 cm., volcanic orange color (original color), valued at €224 what do you think? This is what you have to do to enter the draw:
- Go to the website of the 90th anniversary of Le Creuset
- Share your personal experience with Le Creuset products, either with a photo, a video or a written story or experience.
- Leave a comment in the post The 90 years of Le Creuset (click the link) of Loleta saying that you are competing. To populate the data to make the comment box required for this leave your full name and your e-mail address. I dreamed the mails to Le Creuset and they will confirm that you have stopped your experience on the website of the 90th anniversary.
Some blogs collaborating with the firm also have this contest, but you can only participate in one. - Here is the Legal bases Le Creuset
I wish you all the luck in the world and soon have this wonder in your kitchen.
* The photos have been loaned by the brand.
Good luck and hope you enjoy the recipe!
- 4 tablespoons of olive oil €0.18
- 1 roti of pork or tape on back of 1.5 kg €6,00
- 150 g of bacon €1.00
- 6 pears Conference €1.00
- 10 small potatoes €1.00
- 6 carrots €0.80
- 3 tablespoons raisins €0.35
- 1 tablespoon of mixed spices: nutmeg, ginger, black pepper and ground cloves €0.15
- 1 glass of manzanilla (actually the recipe called for cider but I didn't have and did have a very good Sanlucar manzanilla and was what I used) or cider €0,50
- 1/2 cup of chicken broth €0.25
- 100 ml fresh cream €0.35
- Salt and pepper €0.05
- 1 tablespoon Dijon mustard €0.25
Total €12.23 between 8 rations that you will have with these quantities are €1.52 per serving.
Directions
1 heat the oil in the casserole and add the bacon strips. Brown and add tape back or roti, and Brown well on all sides for about 5 minutes.
2 salt and pepper and add the spices to the meat. Add the mustard and mix well.
3. Add the chamomile and chicken broth. Cover and jar simmering medium for 30 minutes.
4.Pelar pears and potatoes and cut them into wedges. Peel the carrots and short carrots on wheels. Add the legs and carrots to meat and cook another 30 minutes.
5 then mix the cream, pears and raisins and allow another 15 minutes making sure to boil. Serve hot
- It replaces the pears for apples
- USA white wine
- Preparation time: 80 minutes
- Difficulty: easy
- Servings: 8
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I am competing in the 90th anniversary of Le Creuset.
Thanks
Hi Pilar,
You must leave the comment in the post that called the 90 years of Le Creuset. Pedona but I will correct the explanation because as some confusion arises. Thanks a lot
Found me a great recipe
Fast and very rich, with vegetables and fruit
And for the maniacs of without onions, then great...
Because the flavor go it the bacon gives a touch...
Ayy Susi as thank you for your comment, but above all thank you for being here with me :)
Holaaaa!
Never is late if the happiness is good no? So while some time ago that you've published this recipe saw her still last night (August 2017): DD and after having prepared a recipe of yours I didn't miss the Lola and she is a real delicacy!
I prepared it with pork of chestnuts, which is juicier and when I find it where I live now, because it is a Galician product and is not common to be able to buy it outside Galicia, I put the cider because he didn't have Chamomile and just one block (because to my rechifla me fruit co) (pig but at home no cinada puts pegas: DDD)... Mamma mia!
Thank you very much for sharing this recipe, visually rich, and practice for the weekend (because in my case the thickness of cooking did last night and today to the heat put the last ingredients) and so I could devote to the contemplative life awhile or do other things... I am pleased much have gone to consult with you so that I inspirases and do something good with my lomo tape.
A big kiss.
Ay Ana! Thank you for writing me. Don't know how happy I get when I count things as well but with your enthusiasm also I have cheered afternoon. I love that you substitute ingredients, so the recipe you make it yours and give you your hint. And you have every reason, chestnuts pig is a poasada, but here it is omplicado to find it. In Malaga there is an area where it is produced, but fail to give with it because it is dedicated to curing and hams. Thank you very much for writing because you have made me very happy. A lovely big kiss
Lola!!!! .... ? Thank you, and many, to you for your time, for your magnificent blog, for all the work you do, because from the photos to the explanations, calculation included, they are great but notice how many months and I without knowing that you had answered me!!!! ... Ha what a empanada I'm !!! I've been pretty disconnected but now I come back with energy, want to do very rich things and I know that among your recipes abound! Oh! Thank you for answering me, I have also been happy to read you ... A kiss and a good weekend!!!!
Hello Ana beautiful well to celebrate that you are back with a lot of desire because I promise to bring you more beautiful rich things. Big kiss