Pork stew with rice, onions, and tomatoes (Porc à la Catalane) from Mastering the Art of French Cooking, Volume One (page 389) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, beef bouillon for beef stock, and Parmesan cheese for Swiss cheese. See recipe for suggested cuts of pork stew meat.

  • twoyolks on February 23, 2015

    This is less a stew than it is a pork and rice dish (the rice absorbs almost all the liquid).

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