Braised Pork With Leeks and Mushrooms

Name: Braised Pork With Leeks and Mushrooms
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 pounds boneless pork shoulder roast, cut into 1 1/2-inch pieces; Salt and pepper; 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced (about 1 ½ cups); 12 ounces white button or cremini mushrooms, halved (or quartered if large) (about 4 cups); 3 garlic cloves, minced; 4 cups low-sodium chicken broth; 2 medium carrots, halved lengthwise and chopped into 1-inch pieces (about 1 ½ cups); 1 fresh rosemary sprig; 1 Parmesan rind; 1 tablespoon unsalted butter, at room temperature; 1 tablespoon all-purpose flour; 1/4 cup heavy cream; Chopped parsley or chives; Cooked egg noodles, boiled potatoes or crusty bread, for serving

By Kay Chun

Published April 30, 2025

Braised Pork With Leeks and Mushrooms — Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 2 hours 10 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Rating: 5(710)
Comments: Read comments

Inspired by blanquette de veau, a classic French veal stew, this comforting braise unites pork, leeks, mushrooms and carrots in a creamy, rosemary-infused broth. In this simple braise, nicely seared pork and softened veggies are combined with the broth and aromatics and simmered until the pork is tender and juicy. The dish is finished with a beurre manié — a mixture of equal parts butter and flour — that gets whisked into the stew at the end of cooking to create a smooth, thickened sauce. The final addition of just enough heavy cream creates a silky texture, with fresh chopped parsley to brighten the rich stew.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

3tablespoons extra-virgin olive oil
2pounds boneless pork shoulder roast, cut into 1½-inch pieces
Salt and pepper
1medium leek, white and light green parts only, halved lengthwise and thinly sliced (about 1 ½ cups)
12ounces white button or cremini mushrooms, halved (or quartered if large) (about 4 cups)
3garlic cloves, minced
4cups low-sodium chicken broth
2medium carrots, halved lengthwise and chopped into 1-inch pieces (about 1 ½ cups)
1fresh rosemary sprig
1Parmesan rind
1tablespoon unsalted butter, at room temperature
1tablespoon all-purpose flour
¼cup heavy cream
Chopped parsley or chives
Cooked egg noodles, boiled potatoes or crusty bread, for serving

Ingredient Substitution Guide

Preparation

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.
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.
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.
Step 4
Meanwhile, in a small bowl, combine butter and flour and mix until well blended to form a beurre manié.
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.
Step 6
Divide stew among bowls and top with herbs. Serve warm, over egg noodles or with boiled potatoes or bread.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5

710 user ratings

Have you cooked this?

Comments

Karen Kressenberg1 year ago

@Tom I think the cream important from a flavor/texture perspective. Close your eyes if you don’t like the color, lol.

Mark1 year ago

Added a thinly sliced fennel bulb along with the leek, also pumped up the garlic a bit. It was delicious! We had it with noodles and loved it.

Adam F.1 year ago

An amazing alternative to beef stew. So much lighter and more refined. Wonderful, simple, and delicious. Crusty bread to sop it up is highly recommended!

Barbara2 days ago

Made this exactly according to the recipe, and it was good, not great. Although tasty, it was a bit on the bland side, and the sauce was not as thick as I would have liked. Definitely needed some bread to sop up the sauce, which largely slid off the noodles. I may make this again, but will use more carrots (and might try turnips or rutabaga) add some white pepper, and use more flour to thicken the sauce.

Shannon13 days ago

Like others, I found the sauce to be a bit thin, even though I made a half recipe but used the full portion of beurre manié - easily remedied by allowing the stew to cook for a while at the end with the cover off. I was impressed with how tender the pork became, even though i had used loin steaks cubed, rather than pork shoulder. I'm still unclear about what constitutes "a parmesan rind" - how big???

Rob K19 days ago

Change nothing except double the recipe.

Private comments are only visible to you.