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Le Chaudron recipe
Jarret de porc braisé au miel (Cookéo)
Honey-braised pork shanks, pressure cooker style
⏱ 60 minServes 6Hard540 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2pork shanks
3 tbsphoney
200 ml (¾ cup)dry cider
200 ml (¾ cup)chicken stock
2onions
3carrots
2 clovesgarlic
1bouquet garni
- 2 pork shanks
- 3 tbsp honey
- 200 ml (¾ cup) dry cider
- 200 ml (¾ cup) chicken stock
- 2 onions
- 3 carrots
- 2 cloves garlic
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run BROWN mode for 10 minutes and sear the pork shanks on all sides to brown the skin, then set aside.
- Still in BROWN mode, cook the sliced onions, carrots and garlic, then drizzle with honey and let it caramelize slightly.
- Return the shanks to the pot, pour in the cider and stock to just cover the meat, and add the bouquet garni.
- Close the lid and run PRESSURE COOK mode for 45 minutes, until these big cuts are meltingly tender.
- Release the steam carefully, open the lid and check that the meat comes away easily from the bone.
- Run SIMMER mode for 15 minutes with the lid off to reduce the sauce to a glossy glaze, then serve the shanks hot.
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