Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock.
This is one of those crafty dishes that can be reheated over and over, getting better each time.
This is one of those crafty dishes that can be reheated over and over, getting better each time.
71 K 3.8/5 (15 reviews)
4 hours 50 min.
Easy
8 people
13 IngredientsLast modified on: November 18th 2018
For 8 people, you will need:
- 1
500 g white beans - 2
300 g carrot - 3
300 g turnip - 4
300 g potimarron (Japanese chestnut pumpkin) - 5
500 g pork meat - 6
300 g sausage - 7
2 tablespoons oil - 8
2 cloves garlic - 9
2 bayleaves - 10
5 leaves sage - 11
1 litre 500 ml vegetable stock - 12
salt - 13
pepper - Total weight: 3,755 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 4 hours 15 min.
All in all: 4 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare 500 g white beans.
If you are using fresh beans, boil them for 10 minutes in salted water.
For dried beans, leave them to soak overnight in cold water.
If you are using fresh beans, boil them for 10 minutes in salted water.
For dried beans, leave them to soak overnight in cold water.
Stage 2 - 30 min.
Prepare 300 g carrot and cut into chunks of about 1/2 an inch 91 cm).
Do the same for 300 g turnip and 300 g potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Do the same for 300 g turnip and 300 g potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Stage 3 - 1 min.
Stage 4 - 1 min.
Salt and pepper the 500 g pork meat all over (a nice bit of shoulder here).
Stage 5 - 5 min.
Pour 2 tablespoons oil into a frying pan on high heat. When really hot, add the meat and suasage (smoked if possible).
Brown rapidly on all sides.
Brown rapidly on all sides.
Stage 6 - 1 min.
Sit the meat on top of the vegetables.
Stage 7 - 1 min.
Prick the sausage.
Stage 8 - 4 hours
Add 2 cloves garlic, 2 bayleaves, 5 leaves sage and pour 1 litre 500 ml vegetable stock over. The level of the stock should cover all the vegetables.
Put on the lid and cook in the oven at 300°F (150°C) for at least 4 hours.
Put on the lid and cook in the oven at 300°F (150°C) for at least 4 hours.
Stage 9
After this time the meat should be "confite" (can be shredded with a fork) and the vegetables deliciously flavoured with a melting texture.
Serve directly on the table so that everyone can help themselves.
Serve directly on the table so that everyone can help themselves.
Remarks
The 4 hours cooking time is only a guide. Feel free to make it longer if you like, but then reduce the temperature to 270°F (130°C).
If you don't have vegetable stock, a chicken stock cube will work just fine.
If you don't have vegetable stock, a chicken stock cube will work just fine.
And to drink?
A full-bodied red wine, from the Languedoc, for example.
Keeping: Several days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 360 RDI=140 % | 890 RDI=80 % | 690 RDI=100 % | 11,190 RDI=560 % | 46,840 RDI: 560 % |
| Per 100 g | 9 RDI=4 % | 20 RDI=2 % | 20 RDI=3 % | 300 RDI=20 % | 1,250 RDI: 20 % |
| Per person | 50 RDI=20 % | 110 RDI=10 % | 90 RDI=10 % | 1,400 RDI=70 % | 5,860 RDI: 70 % |
How much will it cost?
- For 8 people : 18.45 €
- Per person : 2.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Mexican-style pork medallions , Melt-in-the mouth meat and vegetables in a sealed casserole, Sautéed Green Vegetables in pan, Country vegetable soup, Provençal braised carrots, ... See them all 19
White beans
Like these other recipes: White bean gratin "à l'italienne", Cornouaillaise salad, How to prepare white beans, Cassoulet, Warm haricot bean salad, ... See them all 12
Pork meat
Like these other recipes: Cajun pulled pork, Pork escalope with mushrooms and sage cream, Pork sautéed with green beans, Asian style, Sautéed pork with mushrooms in a cream sauce., Pork roast with herbs, ... See them all 7
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Potimarron (Japanese chestnut pumpkin) purée, Pumpkin (or potimarron) soup, Potimarron and Parmesan tart, Potimarron and celeriac autumn soup, Taos hotpot, ... See them all 13
Other recipes you may also like
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.February 8th 2020181 K5 1 hour 1 min.
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.February 21th 2011277 K 14 1 hour 50 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019910 K 34.3 7 hours
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.July 12th 2023329 K4.1 1 hour 45 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.October 3rd 2010333 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.