Marinated Pork - Grillades

I posted a recipe in the Recipe Book thread above. It works well.

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Legnon's has the BEST pork grillades that you can find anywhere in S La.

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+1

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If you live in Lafayette area drive to New Iberia. Legnon's has the BEST pork grillades that you can find anywhere in S La. Just brown them up in magnolite pot and add a lil pork stock or water and cook them down for about 2 hrs. The best rice and gravy you will ever eat.... Guaranteed!

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Their boudin is delicious as well.

Which one?

It's a fine marinade...works well with pork or venison. I try to copy and paste the recipes to threads but it always screws up the type. Appreciate you getting the cite.

Grillades:(marination and dish prep)

The Grillades

2 lbs of meat, cut into 1" by 3" strips

5 T yellow mustard

10 T vinegar

Tony's or salt, black and red pepper to
taste (a liberal amount)

The Dish:

The grillades (drained)

1 very large or 2 medium onions, diced

1 medium or 1/2 large bell pepper, diced

2 stalks celery, diced

4 cloves garlic, minced

2 bay leaves

1/2 T each dried basil, thyme and
oregano

8 ounces button mushrooms, quartered

2 tomatoes, large dice

1/4 bottle red wine (cab or burgundy)

Beef or vegetable stock

2 T minced flat leaf parsley

4 T minced green onions

Salt, black and red pepper to taste

1 cup of flour

1/2 to 3/4 cup of oil

Procedure

The Grillades

1 Mix it all together and store in a plastic container in the refrigerator for 2 to 5 days.now you're ready to cook.

The Dish:

1 Heat the oil in a roaster or Dutch oven on the stovetop. Roll the grillades lightly in the flour.

Brown well in
batches over med heat. When brown, remove and set the meat aside.


2 Add the onions to the drippings. Then add the bell pepper and celery. Sauté on med low heat until the onions
are clear.

Add the garlic, bay leaves, thyme, oregano and basil. Stir for 2 or 3 minutes.


3 Add the red wine. Crank the heat to med high. Add the meat in and then enough stock to cover it all (3 or 4
cups, I expect). Stir. Heat the oven to 275 to 300 degrees.

4 Cover the pot and place in the oven. After an hour, remove and taste for seasoning. Add salt, red and black
pepper to taste. Add the tomatoes. Add more stock if it is too thick.

5 Bake another 30 minutes to an hour until the meat is fork tender. Pull from the oven.

6 Add the minced green onion and parsley. Adjust seasonings and serve over grits or mashed potatoes.

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If you live in Ville platte, mamou, port barre, Eunice area you know grillades are top notch good stuff.
Does anyone know how to make a good marinade for pork? Marinated pork exists in Lafayette area but it’s lacking good flavor.

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Growing up we always got them from Hebert's Specialty in Maurice.