Rustic French Pork and White Bean Stew (PCP)

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 8 garlic cloves, minced
• 1 1/2 teaspoons herbes de Provence
• 1/3 cup all-purpose flour
• 1 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 pound carrots, peeled and sliced 1 inch thick
• 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1-inch pieces
• 8 ounces (1 1/4 cups) dried cannellini beans, picked over, rinsed, and salt-soaked
• 2 bay leaves
• 1/4 cup minced fresh parsley
• 1 tablespoon lemon juice, plus extra as needed

Mise en place.

Brown half the pork.

Obligatory onion softening.

Followed by garlic and Herbes de Provence until fragrant.  Then flour for a minute or so to cook off raw taste.

Deglaze with wine.  Throw it all in (except for lemon juice and parsley) and cook at high pressure for 30 minutes.  Release pressure naturally.

Add lemon juice and season with salt and pepper.

Verdict: a pretty good dish.  However, it's French so immediately it's at a disadvantage in my book; it strikes me as a little bit dull.