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Civet de Porc

Name: Civet de Porc
Total time: 150 min
Yield: Serves 6
Cuisine: Andorra
Ingredients: 800g Pork Shoulder; 500ml Red wine; 2 Onion; 2 Carrot; 3 cloves Garlic; 15g Chocolate; A pinch Thyme; 2 Bay leaf; 2 tbsp All-purpose flour; 3 tbsp Olive oil; 1 1/2 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 150 min

👥 Serves 6

Difficulty ⭐⭐

Meat marinated in red wine and braised with chocolate for depth — an Andorran mountain stew.

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📖 The Story Behind This Dish

Civet is a traditional stew of Andorra and the Pyrenees, originally made by marinating wild meat like boar or venison in red wine and slowly braising it with onion and carrot. Adding a little chocolate at the end for depth and color is the Catalan way. At home it's also made with pork.

🌆 Where it's eaten: At an old restaurant in an Andorran mountain village, a dark red stew arrives in a clay pot at a table by the wood fire.

🥕 Ingredients (serves 6)

Pork Shoulder 800g
Red wine 500ml
Onion 2
Carrot 2
Garlic 3 cloves
Chocolate 15g
Thyme A pinch
Bay leaf 2
All-purpose flour 2 tbsp
Olive oil 3 tbsp
Salt 1 1/2 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Cut the meat into large pieces and marinate overnight in red wine, herbs, and pepper.
Pat the meat dry, dust with flour, and brown in olive oil.
Add the onion, carrot, and garlic and sauté.
Add the marinade and salt, cover, and simmer on low for 1½ hours.
Melt in chopped chocolate and simmer 10 minutes until thick.

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