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.
59K 15 3.8
Last modified on: November 18th 2018
Keywords for this recipe:For 4 people, you will need:
- 1
1 cup white haricot beans - 2
2⁄3 cup carrot - 3
2⁄3 cup turnip - 4
2⁄3 cup potimarron (Japanese chestnut pumpkin) - 5
1 cup pork meat - 6
2⁄3 cup sausage - 7
1 tablespoon oil - 8
1 garlic clove - 9
1 bayleaf - 10
3 leaves sage - 11
3 cups + 3 tablespoons Vegetable stock - 12
salt - 13
pepper
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 4 hours 15 min. | 4 hours 49 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Prepare 1 cup white haricot 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 2⁄3 cup carrot and cut into chunks of about 1/2 an inch 91 cm).
Do the same for 2⁄3 cup turnip and 2⁄3 cup potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Do the same for 2⁄3 cup turnip and 2⁄3 cup potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Stage 3 - 1 min.
Stage 4 - 1 min.
Salt and pepper the 1 cup pork meat all over (a nice bit of shoulder here).
Stage 5 - 5 min.
Pour 1 tablespoon 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 1 garlic clove, 1 bayleaf, 3 leaves sage and pour 3 cups + 3 tablespoons 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,069 Kcal or 8,662 Kj | 114 gr | 109 gr | 125 gr |
| 103 % | 44 % | 10 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 110 Kcal or 461 Kj | 6 gr | 6 gr | 7 gr |
| 6 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 517 Kcal or 2,165 Kj | 28 gr | 27 gr | 31 gr |
| 26 % | 11 % | 3 % | 5 % |
How much will it cost?
- For 4 people : 9.22 €
- Per person : 2.31 €
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: Stuffed cabbage leaves, Endive and beer soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Chinese Soup, Foie gras Chantilly , ... All |
 | White haricot beans: You can check-out other recipes which use it, like for example: Warm white bean salad with smoked trout, Cassoulet-style shepherd's pie., Warm haricot bean salad, How to prepare white beans, White bean gratin "à l'italienne", ... All |
 | Pork meat: You can check-out other recipes which use it, like for example: Roast pork with sage, cooked in a bag., Roast in the bag pork with fondant vegetables., Cajun pulled pork, Pork escalope with mushrooms and sage cream, Sautéed pork with mushrooms in a cream sauce., ... All |
 | Sausage: You can check-out other recipes which use it, like for example: Polish-style beetroot salad, Sausages with baked beans, French style, Roscoff loaf, Colcannon, Sausage rougail, ... All |
Other recipes you may also like
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.503K4.3 2 hours 36 min. November 16th 2017
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.348K3.8 50 min. May 10th 2023
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.323K5 1 hour 21 min. October 3rd 2010
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.346K4.2 2 hours 33 min. November 27th 2015
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.436K 23.5 25 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Note: We'll never share your e-mail address with anyone else.
Post your 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.