A Delicious pork shoulder recipe for home. in this video we learn how to truss, stuff and braise a pork shoulder French style.

@Burevestnik9M730

3 жыл бұрын

how did you get that nice color? was it in the oven at any point in time?

@leonkayson8402

2 жыл бұрын

I guess im randomly asking but does anybody know of a tool to log back into an Instagram account?? I stupidly forgot the password. I would love any help you can give me!

@gradysantiago8533

2 жыл бұрын

@Leon Kayson instablaster =)

@leonkayson8402

2 жыл бұрын

@Grady Santiago i really appreciate your reply. I got to the site on google and Im in the hacking process atm. Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.

@leonkayson8402

2 жыл бұрын

@Grady Santiago it did the trick and I finally got access to my account again. I am so happy! Thanks so much, you really help me out :D

0:42 Stefan, I like that you always display your mise en place at the beginning of every video. Kudos.

I drooled over reading the title only

Excellent recipe. I substituted dried apricots in peach brandy and also added some softened sun dried tomatoes I brought back from Sicily. This is a keeper and perfect for a dinner party

Man I can't stop cooking your recipes. I've fallen in love with French cuisine. Now all I want are the beautiful enamel cast iron french pans

@markspagel4228

2 жыл бұрын

I would pay to have a le creuset braiser sent from France from you chef! That would be epic cool.

I've used pork neck instead of shoulder, it is a bit more fatty, but works very well with this recipe. Top notch.

just did a Canadian version (that liqueur is just about impossible to find over here!) of your braised pork shoulder. What I did do as an alternative was to put the prunes in vodka with several slices of apple. (chestnuts are out of season around here) This went into an ultrasonic bath (sadly, I have these things available :) ) and this gave me a dark colored extract of alcohol/prunes/apples. The rest is as you recommended. Turned out brilliantly! Thanks for sharing Doug

Bravo! Jacques Pepin could do no better, you are a modern Master. Thank you for the channel.

@debbiezullo7056

2 жыл бұрын

He probably learned from Jacques Pepin the Legend, and he learned well❤️

Very considerate of you to include Imperial measurements alongside metric. I appreciate it ☺

I’ve done a braise of pork shoulder with Lindeman’s peach lambic in pumpkin, truly amazing. I’m putting this recipe on my to do list.

That looks amazing

Looks scrumptious!

I like to braise rabbit in cidre brut with button mushrooms (halved), carrots (roll-cut), shallots (quartered), garlic (several whole cloves, unpeeled), rosemary, fresh bay leaf, lardons and a tiny shot of calvados. I serve it with a side of pommes rissolées with thyme and garlic or some nice polenta with sage butter.

@delphzouzou4520

3 жыл бұрын

Mmmh, you made me salivated. :)

@leung9401

3 жыл бұрын

@@delphzouzou4520 Just try it out; it's delicious! Cidre and rabbit are a match made in heaven... ;-)

@delphzouzou4520

3 жыл бұрын

@@leung9401 I'll do, I saved it. Thx

My wife will love this. Thank you.

I've braised pork with apricots but never prunes. What an awesome combination.

Magnifique!!!!

Wow love this combination!

The prune here is a game changer if you ask me. I've tried ad nauseum to make "pork and apples" work. I'm sorry, it's boring. This looks amazing, melty, fruity, tart...and savory with the pork. I'll give this a go.

Such a perfect dish for a cold wintery day.....he says while sweating away at 34°C

@fussyrenovator7551

3 жыл бұрын

He lives in Australia and it’s Winter here.

Magnificent! Thank you

It looks so good.

sounds awesome! gonna try soon!

I said before that what I had just seen made was the best I'd ever seen. BUT this is the best EVER ! I wish I could have it just appear on my table right now. I'm dying for it !!! The sweetness of the cider, the apples and the prunes, oh, my and the cream sauce over all ! Oh, my !!!

J'ai cuisiné ce plat ce soir et toute la famille a été ravie! La sauce et les pommes frites sont délicieuses.

Looks delicious,just perfect,

Looks awesome!

Excellent home dish

Fantastic!

Definitely trying this delicious dish

This recipe is beautiful - I love all of the ingredients - it is also so well explained and shown that I can think of other fillings too. Thank you very much!!!

really helpful--thank you for clear discussion

I love pork shoulder and am always looking for new ways to prepare it. I'm eager to give this one a go! Thank you for the instruction, chef!

Stephan, looks delicious, and I will certainly give it a try. Thank you

Loved watching it ❤️

Thanks!

That was wonderful! I love your channel!

This was awesome! I used apple cinnamon moonshine for my liquor. It was awesome

thank you! very inspiring. I do not use alcohol in my kitchen, I will use apple juice and do a lamb shoulder as I do not like pork too much

Looks amazing, I’m going to try it.

Looks sooo delicious, I'll make it!

This has always been one of my favorite methods with pork. I’ve used a variety of fruits and braising liquids, always a winner for dinner.

Always love braising meat.....makes it nice and Brown and soft....perfectly cooked....Nice 1

Great idea man!

I love one-pot meals where the only additions are a salad and bread! So easy and I will be able to make this in my RV / caravan oven! Thank you! I love both prunes and mushrooms so this is right up my alley!

@FrenchCookingAcademy

3 жыл бұрын

it’s a great little dish

I will try this in the fall with some cool weather! 👍

Escoffiers book suggests a second stage of braising that I don't understand. I think what his book says to do is: - marinate - pat dry and brown the meat - brown the vegetables - cover the meat in stock - bring to boil - simmer in oven until blood stops coming out when pierced 2nd stage - remove lid - bring to stove? - constantly turn and baste the meat in it's juices. ??

mmh looks amazing

Really amazing

I can't get Le Birlou in Texas (for some reason!) but I suppose lots of things would work, for instance, Calvados + Frangelico.

OMW!! THAT LOOKS SCRUMPTIOUS ~ what a fabulous way to prepare a shoulder of pork for our Christmas day lunch. So different 👌🇿🇦 thank you Stephan 👏👏

This looks so good, I can't wait to try this recipe. Thank you. You are doing a great job with your tutorials

Did this tonight it was ace ....had some celery put that with onions ....turned out great even with my limited skills ......😋😋

Nice and delicious 💯😀

Oh La la! I can smell it from here! New Zealand.

I came across your channel by chance. I watched some videos and ended up subscribing to your channel. I am not a good cook but I make the effort and I follow religiously your recipes to impress my other half who is a great cook. And it worked 😀. Merci Stéphane.

I love you Stephan!

I tasted this and it was superb

@evelynblenkiron2806

3 жыл бұрын

Who did you get to cook it?

Thank you for my lovely message

Wow I like it 👍👌 it's delicious 😋

Looks great. Reminds me of a recipe my German Oma made. Her sauce was onion, cream, german mustard, and dill. With a rouladin.

@leung9401

3 жыл бұрын

Pork roast stuffed with dried prunes is also common in Switzerland. We call it "Zwetschgenbraten" and it comes with a brown gravy made from the roasting juices, port, thyme and honey. We usually serve "Knöpfli" (Spätzle) with it.

@jennyprorock

3 жыл бұрын

@@leung9401 yes, that's what we always have with this too, spaätzle. It's my daughters favorite thing to eat with any meal.

You really like prunes 😅. Great job, I'm enjoying all your videos.

regarding birlou, you can substitute calvados and pureed chestnut. I can't get birlou in texas either.

Extra rice ako dyan heheheh

It meant to read lovely to hear from you again I'm sorry for spelling mistake

@FrenchCookingAcademy

3 жыл бұрын

thanks

Hello Chef. I tried your recipe, it was very good. Used two pork tenderloin, stuffed with prunes and trussed.

@claudiawhite9772

3 жыл бұрын

Great idea with pork tenderloins!!👏👏👍👍

I don't doubt that our mate Dan Murphy won't have Le Birlou...I might have to try DJ's...

Sarap :)

Very good superb :)

@FrenchCookingAcademy

2 жыл бұрын

👍👨🏻‍🍳

Yum

Thank you so much! It looks delicious.

i would also prefer chanterelle mushrooms and pear. but it is only a prtsonal choice

LITUL BEAT

also pears? maybe some black currants?

Looks great! I like these type of recipes, especially in the winter time. I believe instead of pork meat, this recipe would also be great with lamb, yes?

@thhseeking

3 жыл бұрын

The glass fragments from the lamp would certainly make it crunchy XD

@diasspeed

3 жыл бұрын

@@thhseeking Idiot...

great dish again Stephan - will definetly try Any ideas for alternatives to le birlou, if not available (apple / chestnut flavour)?

@FrenchCookingAcademy

3 жыл бұрын

you can use calvados or any apple liqueur really but otherwise armagnac would work

Looks fabulous. Going to get all the ingredients on my next shopping trip. Does Dan Murphy stock the alcohol?

@thhseeking

3 жыл бұрын

They have the "Mercury" cider, and I checked just ow (28/09/20) and they do have it, but you might have to order it in. It might be a while. They don't have decent Belgian beer at the usual one I visit. Bloody pandemic! The brewer monks are probably having a right old time with their surplus XD

Ok so....the end is a braised pork with a prune jammmy... yummy.... serious... kinda going on....Looks and Sounds like deliciousness....gonna give it a try. Like the comment down below about Apricots....

*EXACT conversion from degrees Celsius (°C) to degrees Fahrenheit (°F):* °F = (°C * 9 / 5) + 32, where "*" is to multiply and "/" to divide. Thus, 70 °C = 158 °F (e.g., internal temperature of meat); 180 °C = 356 °F (e.g., oven temperature); et cetera.

Wawa toppoppop 🛎👍👌💯

Miam! C'est à tomber par terre

Dried apricots ( in the US ) are usually gassed with sulfur dioxide to prevent spoiling which gives an unpleasant sulfur flavor. Does macerating them eliminate the sulfur taste ??

😋😊

😍🥰👌

Wow! A fabulous master flass. What an excellent teacher you are. The pork looks so tasty. I wonder how much you pay for your Le Birlou. In England it's almost £25 for 70cl.

@lizzyfaire8857

8 ай бұрын

Le Birlou is over $500 Canadian for 700 cl!

Hi. Can I substitute Le Birlou with light brandy instead?

Thank you Stephan but we can’t find le Birlou so what can we use instead!!?? How about Rum or Cognac instead?And I also use apricots with prunes it’s great or apples they are best combination with Pork also great for Christmas dinner if you’re tired of ham!!👌👏👍

@FrenchCookingAcademy

3 жыл бұрын

you. an use any apple liquor or calvados mixed with maple syrup

0:54 those apples look like Frutta martorana!

Really love how the French cook with skill and ingenuity but the phrase 'stuffing the meat' still makes me giggle a bit too

Where can I get that liqueur?

If you don’t like prunes or apricots, what other fruits might work as a substitute? For general information concerning other recipes, please include alternative ingredients when nuts are used for those unable to eat nuts. Merci, J

@charlenecampbell6563

2 жыл бұрын

I would assume any large dried fruits would work (dried figs,dried apples,dried quince etc)

What would be a good side dish to accompany this? Would Gratin Dauphinois be too rich? Maybe simple mashed or roasted potatoes and steamed broccoli?

What wine would you pair with this?

I would love to make this with peaches or apricots but, we can't get Le Birlou in the US

what would be a good substitute for that particular liqueur?

@spencerwilton5831

3 жыл бұрын

Lydia Akhzar, LAc Calvados

Where do you get all those theory and concepts? I didn't see it in the book of Escoffier

@FrenchCookingAcademy

3 жыл бұрын

that is just a regional recipe that i have modified a bit

Ali! I'm a new subscriber to your channel ! Omg ! After watching you ... I know I can't cook. Where have you been all my life ! I can't stop watching your videos I swear I'm in love with you 💙 Can you tell me ? Can I substitute dates for the prunes ? I detest prunes. Also I have a sad life my Esophagus can no longer enjoy citrus or vinegar or coffee or wine . I can eat any meat or fish What can you suggest I use for substitutions ❓please ❓is there a slightly less acidic less harmful alcohol I can use or will flaming or cooking fix that ❓but I do like very much Rum and Cognac but mostly the devil is lemon .... thank you for your videos I'm from The United States ( that's why my throat is not well) .

What would you serve with this?

I tried this recipe the other night. I used a Oregon apple brandy and Stella dry cider. The store I shopped at had all of the ingredients except pork shoulder. I had to chose betweeb pork butt and pork tenderloin. I thought the tenderloin might prove too lean so I selected pork butt. This was probably a poor decision. Preparing the meal was simple enough. I cooked it the night before so all I needed to do was reheat the pork, reduce the liquid, brown the mushrooms and apples, and add the creme fraiche. The sauce was wonderful but I'm afraid the pork butt was just a little too fatty, this caused the sauce to have too much oil. I removed some with a spoon and added some cornstarch and warm water to reduce the oil, which helped. Everyone thought the sauce was lovely with no complaints about oiliness (I cooked it so this was evident to me). I want to make this recipe again using pork shoulder. It was not at all difficult to cook (but the ingredients aren't for someone cooking with a budget). Great recipe!

@moosegreen2612

3 жыл бұрын

I beleive pork butt is the same thing as pork shoulder, just an american term for this cut of pork! It looks as if stephan has trimmed the fat off his piece of meat as pork shoulder/butt does tend to be fatty.

@rogerhwerner6997

3 жыл бұрын

Moose, no pork butt and pork shoulder are differebt cuts according to two butchers at two different stores.

For french cooking I like very much. I am a Sri Lankan.I have a pen pal in Ajaccio. Also. I love your cooking. And also I like to get a cookery english book. Is it expensive? I like this dish so much. How can I make apple ans chestnut liquor?Is there any option?Please let me know. Thank u.

@delphzouzou4520

3 жыл бұрын

Try to find Calvados or any other type of apple brandy. If you can't find chesnut liquor, just skip it

What type of apples do you use for this dish