Braised Pork With Leeks and Mushrooms

Preparation

1. Step 1

   In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Season pork with salt and pepper. In two batches, sear pork, turning occasionally, until browned all over, about 5 minutes per batch (reduce heat to medium if necessary to prevent scorching). Transfer to a medium bowl.

2. Step 2

   Add the remaining 1 tablespoon oil and the leek to the pot. Season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add mushrooms, season with salt and pepper and cook, stirring occasionally, until softened, 3 minutes. Add garlic and stir until fragrant, 30 seconds. Return the seared pork and any juices to the pot.

3. Step 3

   Add broth, carrots, rosemary sprig and Parmesan rind, and bring to a boil over high. Cover, reduce heat to low and cook, stirring occasionally, until pork is tender, about 1 ½ hours. Discard Parmesan rind and rosemary sprig.

4. Step 4

   Meanwhile, in a small bowl, combine butter and flour and mix until well blended to form a beurre manié.

5. Step 5

   When the pork is tender, add the beurre manié to the pot and cook, stirring, until stew is slightly thickened, about 2 minutes. Stir in cream until well incorporated, 1 minute longer. Season with salt and pepper.

6. Step 6

   Divide stew among bowls and top with herbs. Serve warm, over egg noodles or with boiled potatoes or bread.