Brussels Pork Carbonnades (Carbonnades de porc bruxelloises)

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Ingredients

  • 2 strips fresh or smoked bacon, chopped
  • 1 tablespoon vegetable oil
  • 3-1/2 pounds pork butt, trimmed of excess fat, and cut into 2-inch squares about 1/4 to 1/2 inch thick
  • 4 medium onions, thinly sliced
  • 1 teaspoon sugar
  • 1 clove garlic, crushed Pinch of ground clove
  • 1 bay leaf
  • 1/2 cup finely chopped cornichon (tiny French pickles steeped in vinegar and tarragon)
  • 2 tablespoons wine vinegar
  • 3/4 teaspoon dry tarragon
  • 4 canned plum tomatoes, crushed
  • 2 cups chicken broth
  • *12 ounces Belgian Trappiste beer (available at some liquor stores) or an American dark beer
  • Salt and pepper to taste
  • To finish: 1/3 cup thinly sliced cornichons
  • 3 to 4 tablespoons of cornichon liquid

    • Description

    Recipe For Brussels Pork Carbonnades From The Splendid Table's Recipe Box, An Extensive Compilation Of Cooking, Baking, And Entertaining Recipes From American Public Media's The Splendid Table. Hosted By Lynne Rossetto Kasper, The Splendid Table Is Public

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