All recipes

This recipe is very easy

Pork Bourguignon

2 hours 10 minutes Cook time 25 minutes Prep time 4 to 6 servings


Note : Cubes can come from the shoulder, boneless butt, leg or even the sirloin. To easily peel small onions, parboil 1 minute; then rise under cold water.



In The Oven

  1. Place oven rack in middle position and preheat oven to 165 °C (325 °F).
  2. In an oven-safe pot set over medium-high heat, heat oil and butter and brown pork cubes on all sides. Set aside on a plate. Season with salt and pepper. As needed, remove excess fat, leaving only 15 mL (1 tbsp.) in the pot.
  3. In the same pot, sauté onion, garlic and carrot for 2 to 3 minutes. Sprinkle with flour and continue cooking for 2 minutes, stirring constantly. Return pork to pot.
  4. Add wine and bring to a boil, scraping the bottom of the pot with a wooden spoon. Add broth, tomato paste, thyme and bay leaf. Bring to a boil. Cover and bake for 1 hour 30 minutes.
  5. In the meantime, in a large skillet set over medium heat, brown lardons on all sides. Set aside on a plate. In the same skillet, add butter and sauté onions and mushrooms. Add lardons and vegetables to meat. Cover and continue baking for 30 minutes, or until meat pulls away easily with a fork.


  1. Serve over mashed potatoes or egg noodles. Garnish with parsley.

Nutritional value (per serving)

  • 441 calories
  • 32 g of protein
  • 20 g of fat
  • 15 g of carbohydrates
  • 2 g of fibre
  • 5 g of sugar
  • 526 mg of sodium
Back to top