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Meat, South and mountains

Caïon fricassee with steamed potatoes

Caïon fricassee is a Savoyard dish of pork marinated in red wine then slow simmered with onions, carrots and garlic. It serves 4, takes 2 hours 30 minutes total, rates as medium difficulty and costs €3.40 per person. The key to success is the marinade, the longer it sits, the more tender and flavorful the pork becomes.

Tonight, a hearty dish from the Savoie mountains, caïon fricassee, pork marinated in red wine then slow simmered, served with steamed potatoes.

Caïon fricassee with steamed potatoes
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

In the Savoyard dialect, caïon means pig. This fricassee simmers pork in its own red wine until the meat falls apart with a fork, in a sauce thickened with flour, given depth by garlic and scented with a bouquet garni. The plain steamed potatoes balance this generous dish and soak up the sauce without competing with it.

This is a Sunday dish, or a winter evening meal, the kind you make when you have time to let it simmer without constant attention. Marinating the night before takes a bit of planning but almost no effort on the day itself. With Mon Chou, you know in advance what you need and when to start, for a family meal that really sticks to your ribs.

The ingredients

4 people

Butcher

  • Pork shoulder, cubed 1 kg

Pantry

  • Red wine 50 cl
  • Flouroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Carrot 2
  • Garlic 3 cloves
  • Bouquet garni 1
  • Potatoes 1 kg

Allergens Gluten

The step by step recipe

  1. Put the cubed pork in a large bowl with the red wine, onions, carrots, garlic and bouquet garni, and let it marinate. 1 h

    Cover and keep it in the fridge, the longer the better.

  2. Drain the meat, keeping the marinade, pat it dry and brown it in an oiled pot. 12 min

    Dry the meat well to get a good sear.

  3. Sprinkle with flour, stir, pour in the strained marinade and cover.

    The flour thickens the sauce, let it cook for a minute.

  4. Let it simmer gently with the vegetables from the marinade. 1 h 30

    Add a splash of water if the sauce gets too thick.

  5. Peel the potatoes, steam them and serve alongside the fricassee. 25 min

    Add a bit of parsley at the end for freshness.

Our tips to get it right

  • Pick a pork shoulder or neck cut with a bit of fat, it stays moist after two hours of cooking.
  • Strain the marinade well before pouring it into the pot, so the garlic pieces or bouquet garni don't burn at the bottom.
  • Taste the sauce before serving and adjust the salt, the red wine reduces and concentrates the flavors as it cooks.

The variations

  • Swap the red wine for a dry white wine for a lighter colored, milder sauce.
  • For a vegetarian version, replace the pork with button mushrooms and seitan pieces, cutting the simmer time to 40 minutes.
  • For kids, serve the meat shredded with a milder sauce, cutting the garlic down to a single clove.

What to serve it with

  • Steamed potatoes, as in the recipe
  • Crusty bread for the sauce
  • A glass of the same red wine

Storage

The fricassee keeps for 3 days in the fridge in a sealed container, the flavor actually improves the next day. It freezes well for up to 2 months, without the potatoes, which are best cooked fresh. Reheat gently over low heat with a splash of water to loosen the sauce.

Questions about this dish

Can you make caïon fricassee ahead of time?

Yes, it's actually recommended. Make the marinade the night before and simmer the dish a few hours before serving, the flavors deepen as it rests.

What cut of pork works best for this recipe?

Pork shoulder or neck cut into cubes works well, it stays tender through long cooking. Avoid pork tenderloin, it's too lean and tends to dry out.

Can you thicken the sauce without flour?

Yes, a teaspoon of cornstarch mixed with a little cold water works just as well, and it's a good option if you want to avoid gluten.

How do you know when the meat is simmered enough?

The meat should fall apart easily with a fork, with no resistance. If it's still firm after 90 minutes, keep simmering in 15 minute increments.

How long does it take to make a caïon fricassee with steamed potatoes?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a caïon fricassee with steamed potatoes?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a caïon fricassee with steamed potatoes cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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