1, 3 ½ -4 pound boneless pork butt roast trimmed and cut into large chunks
Salt and Pepper
¼ cup vegetable oil
1 large leek, white and light green parts only, halved lengthwise and cleaned, sliced ¼ inch thick and rinsed well
3 cloves garlic, minced or pressed (about 1 T)
3 T all purpose flour
1 cup brandy
3 cups chicken broth
2 bay leaves
1 large fennel bulb, stalks trimmed, cored and cut into ½ inch thick strips
* To core slice in half lengthwise and cut out the hard core at the end of the bulb.
6 medium carrots, peeled and cut into 1 inch chunks
1 cup heavy cream
1 cup pitted prunes, halved
2 T minced fresh parsley
1 T juice from a lemon
Heat oven to 325 degrees with the rack in the lower-middle position. Pat pork dry and season with salt and pepper. Heat 2 T oil in a large Dutch oven over high heat and sear pork, cooking until pork is browned on all sides (5-7 minutes.) You may need to do this in 2 batches. Remove pork from pan and set aside. Add remaining tablespoon of oil to the pan and return heat to medium until simmering. Add leek and 1 tsp. salt. Cook, stirring frequently, until wilted and lightly browned. Add garlic and cook about 30 seconds more until fragrant. Add flour and cook, stirring constantly, until golden. The next step is to add the brandy. BE EXTREMELY CAREFUL WHEN ADDING THE BRANDY. TURN OFF THE HEAT OR THE VAPORS WILL IGNITE AND A HUGE FIRE BALL WILL COME OUT OF YOUR POT. Slowly whisk in the brandy, scraping up all browned bits on the bottom of the pan. Gradually whisk in the broth until smooth and bring to a simmer.
Return the pork to the pan, add the bay leaves, cover and place in the oven for 1 hour. Stir in the fennel and carrots and continue to cook in the oven, covered, until the meat is just tender (about 45 minutes more.) Remove the bay leaves, add the cream and prunes and season to taste with salt and pepper. Serve over buttered egg noodles.
Frehch Pork Stew