Jarret of Pork au Chablis

Burgundian Farmhouse cooking at its most sublime

Lightly smoked pork jarret poached in Chablis is a traditional farmhouse dish hailing from the Burgundy region of France, known for its rich culinary heritage. In this dish, jarret, or pork knuckles, are the star ingredient.

These are a somewhat rare find in America, as the local preference often leans towards heavily salting and smoking them, converting them into what is commonly known as ham hocks. However, in this Burgundian recipe, the pork knuckles are treated with a lighter touch.

They are gently smoked to infuse a subtle, nuanced flavor, preserving the inherent qualities of the meat. Then, they are poached in Chablis, which imparts an aromatic complexity to the dish.

This cooking method not only enhances the meat’s flavor but also tenderizes it, resulting in a dish that is both rustic and refined, embodying the essence of Burgundian farmhouse cooking.

Lightly smoked pork knuckle ready for cooking, photo by Francois

This is an easy-to-prepare dish that will sing on your table. I poach the pork on one day then roast the next. Serve with a Chablis or Macon wine.

Lightly Smoked Pork Knuckle poached in Chablis

PREP: 10 minutes | COOK: 3 hours | MAKES: 4 servings