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.
80 K 3.8/5 (15 reviews)
4 hours 50 min.
Easy
16 people
13 IngredientsLast modified on: November 18th 2018
For 16 people, you will need:
- 1
1 kg white beans - 2
600 g carrot - 3
600 g turnips - 4
600 g potimarron (Japanese chestnut pumpkin) - 5
1 kg pork meat - 6
600 g sausage - 7
4 tablespoons oil - 8
4 cloves garlic - 9
4 bayleaves - 10
10 leaves sage - 11
3 kgs vegetable stock - 12
salt - 13
pepper - Total weight: 7,505 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 1 kg 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 600 g carrot and cut into chunks of about 1/2 an inch 91 cm).
Do the same for 600 g turnips and 600 g potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Do the same for 600 g turnips and 600 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 1 kg pork meat all over (a nice bit of shoulder here).
Stage 5 - 5 min.
Pour 4 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 4 cloves garlic, 4 bayleaves, 10 leaves sage and pour 3 kgs 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 | 720 RDI=280 % | 1,790 RDI=170 % | 1,370 RDI=210 % | 22,370 RDI=1,120 % | 93,680 RDI: 1,120 % |
| 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 16 people : 36.90 €
- 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: Endive and beer soup, Pork medallions with "full" turnips, Curried prawn risotto, Provençal braised carrots, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 19
Pork meat
Like these other recipes: Sautéed pork with mushrooms in a cream sauce., Pork escalope with mushrooms and sage cream, Roast pork with sage, cooked in a bag., Cajun pulled pork, Pork roast with herbs, ... See them all 7
White beans
Like these other recipes: Cassoulet, Cornouaillaise salad, Warm white bean salad with smoked trout, Cassoulet-style shepherd's pie., Sausages with baked beans, French style, ... See them all 13
Carrot
Like these other recipes: Chinese Soup, Cured Pork Belly With Lentils, Cassoulet, Fisherman's Ragout, Two-stage beef chuck , ... See them all 69
Other recipes you may also like
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots.... December 31th 2013264 K4 1 hour 35 min.
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake. February 11th 2011263 K5 1 hour 40 min.
Potato tortilla (Spanish omelette)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides. February 21th 2011301 K 34 1 hour 20 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish. February 21th 2011354 K4.1 2 hours 60 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020343 K3.8 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.