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This is a classic recipe from northern France and is one of the most satisfying examples of traditional, home-style cooking yet it is elegant enough to serve to guests. Braising – a cooking method in which an ingredient is first seared at a high temperature, then stewed in a flavorful liquid – produces exceptionally delicious and moist results. Use a blond beer, not an amber type and ensure that the wine is dry. I used a 28 cm /11 inch Le Creuset Dutch oven. After having browned the pork, you can transfer the dish to the oven if you prefer. I cooked it on the stove top however.

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Serves 4:


1 boneless pork roast of 1 kg / 2 lb
80 g / 3 oz bacon (lardons) cut into small cubes
1 kg / 2 lb endive
2 garlic cloves
2 medium onions
A few sprigs of parsley
50 g / 3 tablespoons butter
250 ml / 1 cup dry white wine
500 m/ / 2 cups beer
1 Bay leaf
1 tablespoon cumin
3 tablespoons oil
Salt & freshly ground black pepper


Pour the oil in a large Dutch oven and heat
Add the pork roast and brown it on all sides
Meanwhile cut the bacon into small pieces
Peel and dice the onions
Place the onions and bacon in the Dutch oven and stir until all browned
Add the white wine and the beer
Add the bay leaf, cumin, salt and pepper
Cover and cook on low heat for about an hour, turning the roast around 2 or 3 times
While the roast is cooking, clean the endives, remove the outside leaves, cut the bottom piece and with a knife, make a few incisions in the base
Mince the garlic
Melt the butter in a large skillet over medium low heat
Add the endives, salt, pepper, cover and cook on low heat for 30 minutes
Stir a few times to prevent burning
10 minutes before the end of the roast cooking time, add the endives to the Dutch oven
Sprinkle the parsley before serving