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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.

71 K 3.8/5 (15 reviews)

4 hours 50 min. difficulté

Easy

18.45 €

16 people

13 Ingredients

Last modified on: November 18^th 2018

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For 16 people, you will need:

1 4 cups + 3 tablespoons white beans
2 2 ²⁄₃ cups carrot
3 2 ²⁄₃ cups turnip
4 2 ²⁄₃ cups potimarron (Japanese chestnut pumpkin)
5 4 cups + 3 tablespoons pork meat
6 2 ²⁄₃ cups sausage
7 4 tablespoons oil
8 4 cloves garlic
9 4 bayleaves
10 10 leaves sage
11 12 ²⁄₃ cups vegetable stock
12 salt
13 pepper

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

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Times for this recipe

Preparation: 35 min.

Cooking: 4 hours 15 min.

All in all: 4 hours 50 min.

When should you start or finish this recipe?

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 4 cups + 3 tablespoons 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.

Stage 2 - 30 min.

Prepare 2 ²⁄₃ cups carrot and cut into chunks of about 1/2 an inch 91 cm).

Do the same for 2 ²⁄₃ cups turnip and 2 ²⁄₃ cups potimarron (Japanese chestnut pumpkin).

Put all these vegetables into a large casserole.

Stage 3 - 1 min.

Add the beans.

Set aside.

Stage 4 - 1 min.

Salt and pepper the 4 cups + 3 tablespoons 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.

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 12 ²⁄₃ cups 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.

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Celery

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