Pineau de Laborie Bouquet Garni and Sweet Cherry Pork Recipe

03 October 2018

Cooking this recipe gave me endless hours of joy from start to finish. I decided to follow in the footsteps of the French house cooks and to collect all the ingredients for this recipe fresh from the market, to buy just what was needed and as fresh as possible. I loved the process as I could spend time with the various suppliers, talk about the cuts of meat, their produce and the passion which they invest into their products. In the end one can taste all the different flavours, textures and above all love that went into making this recipe so special. This recipe is for the lovely sauce that we made to accompany the roasted pork neck and can be prepared on its own to accompany various other roasts or dishes

Serves 6 to 8

Deboned and rolled pork neck of about 2.2 kg. Ask your butcher for the best meat and to roll it into a net for you.
1 bunch of cut leeks
6 shallots cut in half
3 whole heads of garlic
750 ml of prepared chicken stock
Make a bouquet garni with fresh rosemary, thyme, sage, bay leaves and origanum by tying the herbs into a bunch and using during this cooking recipe
200 ml of Pineau de Laborie
200 g of fresh cherries or 1 x tinned cherries


1 – Roll open the pork neck and season generously with salt and pepper, roll and tie up with string and place in a large roasting tray
2 – Place the leeks, shallots and garlic around the meat pour over the chicken stock and place the bouquet garni on the side submerged in the liquid and pour over the 200 ml of pineau de laborie cover with a lid or heavy foil and roast in the oven for 3 hours until the meat is soft and tender
3 – Pour out all the cooking liquid into a sauce pan (there should be roughly 750 ml of stock just add water if not enough) then reduce to a third or 200 ml add the cherries and cook for three minutes until warmed through. Cut and serve the meat with sauce over.

Method sauce only:

1 – In a large sauce pan combine the leeks, shallots, garlic, stock and bouquet garni and cook on a medium heat for at least 45 minutes to an hour, strain the cooking liquid off and add the 200 ml of Pineau de Laborie and reduce further till about a third or 200ml add the cherries and warm through. Season with salt and pepper.