Jarret of Pork au Chablis

Lightly smoked pork jarret poached in Chablis is a traditional farmhouse dish hailing from the Burgundy region of France, known for its rich culinary heritage. In this dish, jarret, or pork knuckles, are the star ingredient. These are a somewhat rare find in America, as the local preference often leans towards heavily salting and smoking them, converting them into what is commonly known as ham hocks. However, in this Burgundian recipe, the pork knuckles are treated with a lighter touch. They are gently smoked to infuse a subtle, nuanced flavor, preserving the inherent qualities of the meat. Then, they are poached delicately in Chablis, which imparts a sophisticated, aromatic complexity to the dish. This cooking method not only enhances the meat’s flavor but also tenderizes it, resulting in a dish that is both rustic and refined, embodying the essence of Burgundian farmhouse cooking.

Lightly smoked pork knuckle ready for cooking, photo by Francois

This is an easy-to-prepare dish that will sing on your table. I poach the pork on one day then roast the next. Serve with a Chablis or Macon wine.

Lightly Smoked Pork Knuckle poached in Chablis

PREP: 10 minutes | COOK: 3 hours | MAKES: 4 servings

ingredients

• 1.5 pounds lightly smoked pork knuckle, see notes

• 1 bottle of Chablis

• 1 leek, diced and washed

• 1 carrot, peeled and diced

• 1 sweet onion, peeled and diced

• 1 clove of garlic, cut in half

• 1 spring thyme

• 1 bay leaf

• 2 tablespoons of Dijon mustard

• 1 cup of panko

• 1 cup heavy cream

directions

1. Put the pork, Chablis, leek, carrot, onion, garlic, and herbs into a Dutch oven and bring to a boil, cover, then lower to a simmer and gently cook for 1.5 to 2 hours. You may need to add water initially to have the liquid come halfway up the pork. The pork is cooked when the meat is the meat is tender and just is starting to pull away from the bone.

2. Allow the pork to cool in the broth. Remove the pork skin and save it for another use. Reserve the pork and stock separately.

3. Preheat your oven to 425 degrees.

4. Brush half the mustard over the pork, Dust with panko, and put into a Dutch oven with 1 cup of reserved pork stock.

5. Cook for 1 hour or until the panko is golden brown and the pork is hot. If the liquid is getting low during cooking, add a little more.

6. Transfer the pork to a serving platter and finish the sauce. Add the cream and the remaining mustard into the saucepan, bringing the mixture to a boil. Allow the sauce to simmer until it reaches a thick, sauce-like consistency. To test its readiness, dip a spoon into the sauce. If the sauce coats the spoon and retains a clear trail when you run your finger through it, then the sauce is perfectly thickened and ready to be served.

notes:

I am lucky to live near Montreal and can easily find lightly smoked pork jarret. The pork I buy is cold smoked and still raw unlike ham hocks found in America. If you use ham hocks from the store, just precook in a big pot of boiling water for 10 minutes to draw out some of the smoke and salt. You can also use a raw pork shank.

Jarret of Pork au Chablis, photo by Francois