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Pork marinated in red wine and cognac

Pork marinated in red wine and cognac

Main dishes

Pork pieces marinated overnight in red wine with carrots, celery, and garlic, then braised with a splash of cognac until tender.

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Recipe from Rfom, Josep Xicota, adapted by Recette de cuisine ·

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This Catalan recipe requires some preparation: the meat marinates overnight before being braised. The result is a tender and flavorful stew.

Ingredients and directions

  • Prep time20 min
  • Cook time2 hr
  • Resting12 hr
  • Total14 hr 20 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodMaceration followed by braising
  • Estimated cost$4.09 $1.02 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.39
  • $0.21
  • $0.08
  • $0.66
  • $2.75

Prices from US supermarkets for 1 of 5 ingredients; Belgian prices for the rest.

Directions

  1. The day before, marinate the cut meat with the other ingredients, covered with red wine. Let it rest overnight.
  2. The next day, brown the meat pieces in a pan.
  3. Add the marinade and a generous splash of cognac. Simmer for a long time, until the meat is very tender.

The bill

Pork marinated in red wine and cognac

  • 1 carrot$0.39
  • 1 onion$0.21
  • 1 stalk of celery$0.08
  • red wine, to be used as a sauce for the meat$0.66
  • A good cognac filet$2.75

Total$4.09

that's $1.02 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of pork (shoulder or shank), cut into pieces
  • One bay leaf
  • 1 carrot
  • 1 clove of garlic and some parsley
  • 1 onion
  • 1 stalk of celery
  • red wine, to be used as a sauce for the meat
  • A good cognac filet

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