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…