Fréginat albigeois

Name: Fréginat albigeois
Total time: 120 min
Yield: Serves 6
Cuisine: Albigeois
Ingredients: 800 g (1¾ lb) pork stew meat; 200 g (7 oz) pork liver; 2 onions; 4 garlic cloves; 200 ml (generous ¾ cup) Gaillac red wine; 3 tablespoons duck fat; 1 bouquet garni; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Albi fréginat, pork and liver stew

⏱ 120 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

800 g (28 oz)pork stew meat
200 g (7 oz)pork liver
2onions
4 clovesgarlic
200 ml (¾ cup)Gaillac red wine
3 tbspduck fat
1bouquet garni
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

800 g (28 oz) pork stew meat
200 g (7 oz) pork liver
2 onions
4 cloves garlic
200 ml (¾ cup) Gaillac red wine
3 tbsp duck fat
1 bouquet garni
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in)

1 kitchen knife (20 cm / 8 in)

1 wooden spoon

03 — Method

Cut the pork and pork liver into large, even cubes, finely slice the onions and chop the garlic (germ removed).
Melt the duck fat in the cast-iron Dutch oven and brown the pork 5 min over high heat on all sides.
Add the liver and sear 2 min, then add the onions and garlic and sweat until translucent.
Deglaze with the red Gaillac wine, scraping up the browned bits, add the bouquet garni and season generously.
Cover and simmer over low heat 1½ hours, stirring now and then, until the meat is very tender and the sauce reduced.
Remove the bouquet garni, adjust the seasoning and serve hot with sautéed potatoes or homemade mashed potatoes.