Escaoudoun Landais with Black Pork from Gascony
Escaoudoun Landais with Black Pork from Gascony
Escaoudoun landais is a traditional dish from the Southwest of France, typically prepared with black pork from Gascony. Here’s how to make it.
Origin of the Name
The term comes from a stewing method used for various dishes until the 19th century, particularly for grain-based dishes. A scholarly review from 1861 already referenced this term in the context of corn porridge.
Ingredients
1.5 kg of black pork loin from Gascony
2 onions (diced)
2 leeks (cut into pieces)
4 cloves of garlic (chopped)
1 bouquet garni (thyme, bay leaf)
300 ml of sweet white wine
100 ml of Madeira
100 ml of Armagnac
Goose or duck fat (for cooking)
Salt and pepper to taste
Preparation
Prepare the Vegetables:
In a Dutch oven, heat some goose or duck fat.
Add the onions, leeks, and garlic. Sauté the vegetables over low heat until they are tender and slightly caramelized.
Prepare the Meat:
Meanwhile, cut the pork loin into pieces.
In a skillet, brown the pork pieces on all sides over medium heat to caramelize the meat and enhance the flavors.
Assembly:
Once the vegetables are cooked, place the browned pork pieces on top of the vegetable mixture in the Dutch oven.
Add the sweet white wine, Madeira, and Armagnac. Season with salt and pepper, then add the bouquet garni.
Slow Cooking:
Cover the Dutch oven and let it simmer over very low heat for about 3 to 4 hours. It’s important that the cooking is slow so that the meat becomes tender and absorbs the flavors from the vegetables and spices.
Serving:
Serve hot, accompanied by steamed potatoes or country bread to fully enjoy the rich sauce.
Tips
For even richer flavor, you can marinate the meat in the wine and Armagnac for a few hours before cooking.
Be sure to check the cooking occasionally to prevent the dish from sticking to the bottom of the Dutch oven. Add a bit of water or broth if necessary.
Enjoy your meal!
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Escaoudoun Landais with Black Pork from Gascony
Escaoudoun landais is a traditional dish from the Southwest of France, typically prepared with black pork from Gascony. Here’s how to make it.
Origin of the Name
The term comes from a stewing method used for various dishes until the 19th century, particularly for grain-based dishes. A scholarly review from 1861 already referenced this term in the context of corn porridge.
Ingredients
1.5 kg of black pork loin from Gascony
2 onions (diced)
2 leeks (cut into pieces)
4 cloves of garlic (chopped)
1 bouquet garni (thyme, bay leaf)
300 ml of sweet white wine
100 ml of Madeira
100 ml of Armagnac
Goose or duck fat (for cooking)
Salt and pepper to taste
Preparation
Prepare the Vegetables:
In a Dutch oven, heat some goose or duck fat.
Add the onions, leeks, and garlic. Sauté the vegetables over low heat until they are tender and slightly caramelized.
Prepare the Meat:
Meanwhile, cut the pork loin into pieces.
In a skillet, brown the pork pieces on all sides over medium heat to caramelize the meat and enhance the flavors.
Assembly:
Once the vegetables are cooked, place the browned pork pieces on top of the vegetable mixture in the Dutch oven.
Add the sweet white wine, Madeira, and Armagnac. Season with salt and pepper, then add the bouquet garni.
Slow Cooking:
Cover the Dutch oven and let it simmer over very low heat for about 3 to 4 hours. It’s important that the cooking is slow so that the meat becomes tender and absorbs the flavors from the vegetables and spices.
Serving:
Serve hot, accompanied by steamed potatoes or country bread to fully enjoy the rich sauce.
Tips
For even richer flavor, you can marinate the meat in the wine and Armagnac for a few hours before cooking.
Be sure to check the cooking occasionally to prevent the dish from sticking to the bottom of the Dutch oven. Add a bit of water or broth if necessary.
Enjoy your meal!