This is a version of this recipe, because each village, each family, each cook has their own (better, of course, than the neighbor's).
Lo freginat, the friendly dish from here
The fréginat is a traditional dish cooked and shared with family ou in Group, for example on the occasion of'a party in the village ora meeting. It can be cooked with porc or Boar, the latter being often privileged during hunting season. The preparation is also friendly which meal and we get together to cook in large pots, discussing and telling each other the latest news. Most often, we then draw up a large table on a plot and we have fun together from this tasty dish to accompany with a red wine from Corbières or Minervois !
- 1,500 kg of pork meat and small pieces of the neck with fat
- 1 nice onion
- 4 shallots
- 3 cloves of garlic
- 2 branches of parsley
- a spoonful of flour
- 1/4 of Corbières or Minervois white wine, a bouquet garni
- ½ liter of tomato coulis
- salt and pepper
Cut the meat into small cubes of about 3 cm. Put the meat to melt without fat in a large pan. Drain and set the juice aside. Return the pieces to the pan with a little oil which is browned over high heat. Add the onion and chopped shallots. Scorch again more gently. Salt and pepper. Add the parsley, then a spoonful of flour which is left to brown. Leave on high heat for a while, then add the tomato coulis, the bouquet garni, the preserved and defatted juice. If it is missing, add water (the sauce must be very short). Add salt and pepper. Pour into a covered saucepan and cook for two hours over very low heat or in the oven. Degrease again and serve with a dish of white beans. You can add capers and sliced pickles with the tomato coulis.