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Sautéed Pork shoulder with garlic and Thyme- -10/30/10

The combination of pork with garlic and herbs is a classic European preparation.  To vary the recipe serve this dish with a variety of different side dishes, such as couscous, rice, pasta, or with ratatouille.  A red Bordeaux or other hearty wine is always a nice accompaniment to this hearty dish.  The dish is easy to make but you need to let it simmer for a good 45minutes to get a nice flavor. 

When the weather is cold outside this dish just warm up your tummy!

You can eat this dish just by itself without the spaghetti!



Close look at the dish.


Preparation work..


3 tablespoons olive oil or vegetable oil

2 lb boneless pork shoulder (pork butts), cut into 1 inch cubes

1 small onion chopped

3 carrots, peeled and cut into 1 inch thick

1 head garlic, separated into cloves and peeled


1 teaspoon salt

1/4  teaspoon freshly ground black pepper

2 tablespoons good olive oil

1 tomato coarsely chopped

1 tablespoon thyme 

1 cup white wine

3 cup chicken broth.

Cut the pork shoulder into 1 inch cube and set aside.

Chopped  the carrots, onion and tomato.  Peeled the garlic an set aside. 

In a large sauté pan over high heat, warm 2 tablespoons of oil.  Working in batches, add the pork to the hot pan. 

Sauté until the meat begins to brown, about 5 minutes.  Transfer the meat to a plate and set aside.

Pour off the fat from the pan and place over medium heat.  Add the remaining 1 tablespoon oil to the pan.  When it is hot add the onion, carrot and garlic. 

Sauté until the vegetables begin to brown about 4 to 5 minutes.

Put the pork into a large pot and add salt, pepper, tomato, thyme and wine.

Reduce the heat to medium and cook until the liquid is reduced by half, about 5 minutes.

Add the chicken broth and bring it to a boil over high heat.  Reduce the heat to medium and simmer until the pork is tender when pierce with a fork, about 45 minutes.

Separate the meet and put them in a large bowl.  Pour the broth and the vegetable in a blender.

Process in the blender until the sauce is smooth.

Pour the sauce in a pan

Pour the meat inside the pot with the sauce and bring it to a boil.

Stir it a few times and it is ready to serve.

Tonight I am serving this dish with Spaghetti.  Bring a large pot of salted water to a boil and cook the spaghetti for about 10 minutes. 

Drain the spaghetti.  Put the spaghetti back in the pan and add fried garlic, chicken bouillon, butter and oil.  Mix it well together.


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