This dish is just perfect for the entry into Fall…not too heavy, but just comforting enough to really enjoy as the weather takes on a nip of the new season. The flavors are definitely of Provence, with the combination of stewed pork, white beans, carrots and herbs. And this is just delicious with a slice or two of crispy French bread slathered in butter.
I made this dish in the pressure cooker in about 45 minutes, end to end, but you could also do this as a slower braise, for about 2 hours of total cook time. Pick your technique based on how much time you have available, and whether you have a pressure cooker (why wouldn’t you?!) or not.
Cooking time: 45-60 minutes with a pressure cooker; 2.5 hours with regular braising
2 Tbsp olive oil
2.5 boneless pork shoulder, cut into 1.5″ cubes
salt & pepper
1 1/2 yellow onions, diced
6 garlic cloves, minced
1/4 cup flour
1 generous tsp dried thyme
1 tsp dried marjoram
1 tsp dried rosemary
1 cup dry white wine
2 bay leaves
1 small fennel bulb, cut into 1″ pieces
3 carrots, peeled and cut into 1″ pieces
2 cups low-sodium chicken broth
2 cans white beans, such as cannellini, drained and rinsed
1/4 cup fresh parsley, finely chopped
1 1/2 Tbsp fresh lemon juice
2 tsp Dijon mustard
If using a pressure cooker, set the appliance to ‘browning’ mode; if using a Dutch oven, put on the stove over medium high heat. When hot, add the oil. When the oil is shimmering, season the pork with salt & pepper then add to the pan in 2 batches, browning thoroughly on all sides (about 5-6 minutes for each batch). As the meat is browned, remove to a bowl. Once all the meat is browned, sauté the onion in the same pan until just translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the flour, thyme, marjoram and rosemary, and cook about 2 minutes to cook the flour properly. Whisk in the white wine, and add the bay leaves, and bring back to a simmer. Add the fennel, carrots and broth. Return the meat and any accumulated juices to the pot. If using a pressure cooker, affix the lid and start the timer on high pressure for 30 minutes. If using a Dutch oven, bring to a simmer over medium high heat, then reduce heat to low and cover; simmer for 1 1/2 hours or until meat is very tender, stirring occasionally. Add the beans and almost all the parsley (leave enough for garnish), then whisk in the lemon juice and mustard and stir until well blended. Bring to a simmer (whether in the pressure cooker or Dutch oven) and simmer until sauce is slightly reduced, about 10 minutes (this last reduction step may not be necessary in a Dutch oven since it will have been cooking far longer and some of the liquid will have evaporated). Taste and season with salt & pepper.
Serve in bowls, garnish with parsley, and accompany with warm, crusty French bread with butter.