Pork bourguignon

Pork bourguignon

My sister-in-law and her family are visiting us from Brazil and coming for dinner tonight. We will be eleven for dinner (or twelve if my daughter's boyfriend comes too). I need to think of something that won't keep me in the kitchen when everyone's here and that is easy to prepare in advance for a large group of people.

Beef bourguignon would be a good solution, but I don't have the right kind of beef at home. Pork bourguignon is just as good, so that's what I'm making instead. This is an adaptation I made of the traditional recipe. It tastes better if you prepare it a day in advance.

Ingredients for around 12 people (freeze the leftovers if that's too much)

• Diced pork (I hope 2.4 kilos will be enough!)
• 1 bottle of house red wine
• 3 large carrots
• 2 packets of fresh mushrooms
• 3 medium onions
• 4 cloves of garlic
• a stalk of celery (optional)
• wholemeal flour (around half a cup?)
• pepper corns (around 10)
• 3 bay leaves
• herbes de provence
• a pinch of powdered cloves
• salt
• olive oil

1. Chop the onions and stir-fry them in olive oil (preferably in a large, cast-iron casserole )
   Add the garlic cloves whole
2. When the onions are brown and starting to burn, start adding the pork, bit by bit, so that it fries properly. Keep stirring.
3. When the all the pork is browned, sprinkle the wholemeal flour over it and keep stirring for another few minutes.
4. Add the salt, peppercorns, bay leaves, herbes de provence and powdered cloves.
   
5. When the flour starts sticking at the bottom of the pan, add the wine (whole bottle) and stir until things stop sticking.
   
6. Slice the carrots, chop the celery. In they go.
   
7. Put the mushrooms in whole if they're not too big, or cut them in half or quarters otherwise.
   
8. Put the lid on and simmer in very low heat for around two hours.
9. Serve with any kind of rice (or couscous or tagliatele or quinoa) and a green salad.