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Le Chaudron recipe
Échine de porc moutarde
Pork shoulder roast with mustard cream
⏱ 90 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)pork shoulder roast
4 tbspwhole-grain mustard- 2 tbspDijon mustard
200 ml (¾ cup)thick crème fraîche
200 ml (¾ cup)dry white wine
200 ml (¾ cup)chicken stock
3gray shallots
4 clovesgarlic
60 g (2 oz)unsalted butter
3 tbspolive oil
2 sprigsfresh thyme
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) pork shoulder roast
- 4 tbsp whole-grain mustard
- 2 tbsp Dijon mustard
- 200 ml (¾ cup) thick crème fraîche
- 200 ml (¾ cup) dry white wine
- 200 ml (¾ cup) chicken stock
- 3 gray shallots
- 4 cloves garlic
- 60 g (2 oz) unsalted butter
- 3 tbsp olive oil
- 2 sprigs fresh thyme
- 1 bunch of flat-leaf parsley
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
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
- Take the pork out of the fridge 1 hour ahead so it cooks evenly.
- Mix the 4 tbsp of whole-grain mustard with the 2 tbsp of Dijon.
- Brush the mustard all over the roast, season generously and tie with kitchen twine.
- Finely chop the 3 shallots. Remove the germ from the 4 garlic cloves and crush them. Chop half the parsley, keeping the rest to garnish.
- Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the large cast-iron Dutch oven over high heat and brown the roast on all sides, 8 minutes.
- Set aside. Soften the shallots in the pot for 4 minutes, then add the garlic and thyme and cook 1 minute.
- Deglaze with the white wine, scraping up the browned bits, and reduce for 3 minutes. Return the roast with hot chicken stock halfway up.
- Cover and simmer gently for 1 hour, turning halfway. Lift out the roast, stir the crème fraîche into the sauce and reduce for 5 minutes. Slice and spoon over plenty of sauce.
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