Braised Pork With Leeks and Mushrooms

By Kay Chun

Published April 30, 2025

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
2 hours 10 minutes
Prep Time
20 minutes
Cook Time
1 hour 50 minutes
Rating
5(740)
Comments
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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.

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Ingredients

Yield:4 servings

  • 3 tablespoons extra-virgin olive oil

  • 2 pounds boneless pork shoulder roast, cut into 1 ½-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

  • ¼ cup heavy cream

  • Chopped parsley or chives

  • Cooked egg noodles, boiled potatoes or crusty bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 189 milligrams cholesterol; 783 calories; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 18 grams saturated fat; 49 grams fat; 3 grams fiber; 1615 milligrams sodium; 53 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

5 out of 5
740 user ratings
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Comments

Karen Kressenberg

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

Mark

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.

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!

Jen

Wonderful. Used a large braising pan, really browned the meat. Used 2 large carrots, 1# cremini, a leek and 5 garlic cloves (left whole). Used the full amount of broth but had to double beurre manie. Kept cream at 1/4 cup. Served with baby potatoes. So delish! The meat was incredibly tender. I might cut carrots a bit thicker next time as they were very soft at the end, but still yummy. Wish I had a baguette for sopping up the gravy ;).

Rick

This is a regular in my rotation. It's flexible to size up or down as needed depending on the size of your pork shoulder/butt. Onions work if you don't have or don't prefer leaks. (I've made it both ways and prefer onions.) I forgot to add the beurre manié once. It was still good, but something was indeed missing! If you plan to serve with egg noodles, I add them uncooked about 20 minutes before serving. Saves cleaning a pot and just as delicious!

Emilian

This was excellent with chopped spare ribs and served on wide egg noodles. I didn't have a Parmesan rind on hand, so I added a 1/2 tsp of Better Than Bouillon roast beef base, for a similar umami punch.

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