Tender fall apart chunks of pork simmered in a rich white wine gravy makes Pork Blanquette an incredible family dinner, easy to make, every step is worth it..

What is Pork Blanquette? A traditional French dish of slow cooked Pork!

Pork Blanquette is a French dish made with pork, bacon, carrots, onions and mushrooms slow cooked in a rich white wine sauce, is French cuisine at its best.

It’s one of my favorite French recipes. But, because I sharpened my focus mostly on easy French dinner recipes that you can truly make on a Tuesday night, this beauty did not make the cut. It’s easy, but it does take a little time (most of it is hands-off simmering time).

This recipe is a variation of Blanquette de Veau. In the classic French stew, veal shin meat or shoulder clod roast is simmered in wine and chicken stock; then, the braising liquid becomes the base of a luscious and creamy white sauce (blanc means “white” in French, and blanquette refers to the whiteness of the stew). Pork doesn’t miss a beat in this classic French stew featuring pork instead of the traditional veal.

Pork Blanquette

Pork works beautifully in this dish; not only is it easier to find, but it’s less expensive, too. This is a lovely and unexpected dish to serve guests on a cold winter night.

Known as Blanquette de Pork, ( Pork Braised in white wine, then finished butter and cream, as well as carrots and mushrooms ) this is a luscious dish that never fails to make those around my table very, very happy.

This Pork Blanquette is hands-down better than any I’ve made in my life!

Pork Blanquette is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it.

You don’t need to be an experienced cook to try Pork Blanquette in your kitchen at home. The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was done.

How to make Pork Blanquette

Preparing it is easy, even though the ingredients list may look daunting and long. You already know from our other recipes Beef Bourguignon or your favourite, that a long list of ingredients means incredibly delicious results!

Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

What meat is best for Pork Blanquette ?

We tried this with a few cuts of pork: Tenderloin yielded our favourite result.

The meat fell apart so beautifully and tasted better than the others with a juicy outcome. Having said the though, you can use whichever pork you can find or have on hand.

What do you serve with Pork Blanquette ?

Mashed Potatoes! You can also serve it with rice or noodles.

INSTRUCTIONS:

Chop the bacon and heat 2 tablespoons olive oil and 3 tbsp. of butter in a skillet or pan over medium heat.
Cook bacon to release all that tasty bacon fat which we then use to brown the subsequent ingredients.
Sauté the bacon over medium heat for about 4 minutes, until crisp and browned.

Pat the pork dry with paper towels to remove any moisture, then add the pork to pan and sauté the pork over medium heat for about 4 minutes per side, until browned.

Chop the carrots and put cloves in the onions.

Stir 2 tablespoons of flour, sprinkle over the pork. Continue to cook, stirring, for 3 minutes. then add 1 cup dry white wine and water 3 cups, add carrots, thyme, salt, black pepper, bay leafs, onions.

Cover and simmer 90 minutes.

In the last 5 minutes of cooking time, prepare your mushrooms, then remove chunks of pork and onions into a bowl.
Add heavy cream and stir 3 minutes, then add the murshooms and simmer 15 minutes.

Return to pan chunks of pork, sprinkle with parsley and stir.

Best Pork Blanquette is Ready!
Bon Appetit!

I hope you enjoy this super easy Pork Blanquette, can’t wait to hear what you think!

Ingredients For Pork Blanquette

Recipe:
Pork tenderloin – 2 lb. / 800 gr.
Bacon – 1/2 lb. / 200 gr.
Mushrooms – 1 lb. / 400 gr.
Olive oil – 3 tbsp.
Butter – 3 tbsp. /50 gr.
Flour – 2 tbsp.
White wine – 1 cup. /200 ml.
Water or stock – cups / 600 ml.
4 Onions
10 Cloves
2 Carrots
Black pepper – 0.5 teaspoon
Thyme – 1 teaspoon
Salt – 1 tsp
Cream 33% – 1 cup / 200 ml.
Parsley