Braised Pork In Veloute Sauce | French Ragout Recipe (Blanquette)

Braised Pork / French ragout (Blanquette):Tender pork fillet cooked in a voluptuous veloute Sauce with pancetta, onions and carrot.

This French Ragout recipe is one pot dish that is relatively easy to make with a 1h 30 minutes cooking time. This French pork stew recipe use a braising technique (a mix of lightly brown meats which as then cooked in a liquid). This recipe is quite versatile you can easily use various meat cuts and get wonderful results. The meat used are in France for that dish are veal, pork or chicken.
Cooking the meat in a veloute sauce not only keep your meat tender and moist but also has the benefit getting a veloute sauce infused with tasty meat flavours. That rich and creamy veloute then become the perfect partner for potatoes or rice as a side dish.

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Ingredients for 4 people:

800gr of pork filet
150 grams of pancetta (optional)
20 cl of white wine
500 ml of veal or chicken stock or water
2 small cubes of vegetable stock cubes
2 or 3 small onions
4 cloves
2 garlic cloves
1 bouquet garni
150 gr of heavy cream
1 or two carrots
100 grams of white button mushrooms
Salt, ground fresh white pepper
2 tablespoons flour
1 tablespoon of oil (I use peanut oil)
25 gr of butter
The juice of half a lemon
2 table spoons of capers

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