Braised Pork Stew with Leeks and Mushrooms

Stovetop-cooked Braised Pork Stew with Leeks and Mushrooms is simple, subtle and absolutely comforting. Recipe below.

BIG FLAVORS TEND TO DRIVE A LOT OF OUR COOKING. Sometimes a single big-flavored ingredient, sometimes several. Braised Pork Stew with Leeks and Mushrooms is the opposite—simple, subtle and absolutely comforting in a mild-mannered way.

It is inspired by a recipe in the New York Times, whose own recipe was inspired by blanquette de veau, a classic French veal stew recipe. Veal is the mildest form of beef and encourages recipes that respect that mildness, not piling on big flavors that would mask the veal’s subtle qualities.

Pork is a perfect stand-in for veal. While it can be barbecued and grilled and sauced to create chewy, spicy, salty, savory dishes, when it is cooked simply, it can be comfortingly delicate. And the slow stovetop braising makes it absolutely fall apart tender. In this stew, the mushrooms, leeks and carrots blend in as they do in most stew treatments, with the mushrooms and the Parmesan rind adding savory earthiness. Interestingly, one flavor that does pop is the chopped parsley sprinkled on the stew when you serve it. It adds a nice peppery freshness.

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Braised Pork Stew with Leeks and Mushrooms

Stovetop-cooked Braised Pork Stew with Leeks and Mushrooms is simple, subtle and absolutely comforting.

Course One-pan meal, Stew

Cuisine French-inspired

Servings 4

Ingredients

• 3 tablespoons olive oil (plus more, if needed)
• 2 pounds or so boneless pork shoulder roast, cut into bite-sized chunks
• salt and freshly ground black pepper
• 1 medium leek, white and light green parts only, halved lengthwise and sliced crosswise (about 1-1/2 cups)
• 12 ounces white button or cremini mushrooms, halved—or quartered if large (about 4 cups)
• 3 garlic cloves, minced
• 1/2 cup brandy (optional, nothing fancy)
• 4 cups low-sodium chicken broth
• 2 or 3 medium carrots, sliced on the bias
• 1 fresh rosemary sprig
• 1 Parmesan rind
• 1 tablespoon unsalted butter at room temperature
• 1 tablespoon all-purpose flour
• 1/2 cup half & half (or heavy cream)
• chopped fresh parsley
• cooked egg noodles (you can also use boiled potatoes or crusty bread)

Instructions

• In a large Dutch oven, heat 2 tablespoons of the oil over medium heat. Season pork with salt and pepper. Sear the pork in two batches, turning occasionally, until lightly browned all over, about 5 minutes per batch (reduce heat if necessary to prevent scorching). Don’t sear or over-brown it, or it will end up chewy. Transfer to a medium bowl.
• Add the remaining 1 tablespoon oil and the leek to the pot. Season with salt and pepper, and cook, stirring occasionally, until beginning to soften, 2 minutes. Add mushrooms, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes. Add garlic (and a dab more of olive oil, if needed) and stir until fragrant, 30 seconds. Add brandy CAREFULLY so it doesn’t flame up), and cook for a minute or so, scraping up any browned bits. Return the seared pork and any juices to the pot.
• Add broth, carrots, rosemary sprig and Parmesan rind, and bring to a boil over high. Cover, reduce heat to low and cook, stirring occasionally, until pork is tender, about 1-1/2 hours. Discard Parmesan rind and rosemary sprig.
• Meanwhile, in a small bowl, combine butter and flour and mix until well blended to form a beurre manié.
• When the pork is tender, add the beurre manié to the pot and cook, stirring, until stew is slightly thickened, about 2 minutes. Stir in cream until well incorporated, 1 minute longer. Taste and adjust seasoning with salt and pepper, as needed.
• Divide stew among bowls over egg noodles, if using, top with parsley and serve. You can also serve it with boiled potatoes or crusty bread.