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.
77 K 3.8/5 (15 reviews)
4 hours 50 min.
Easy
24 people
13 IngredientsLast modified on: November 18th 2018
For 24 people, you will need:
- 1
3 lb + 4.8 oz white beans - 2
1 lb + 15.7 oz carrot - 3
1 lb + 15.7 oz turnips - 4
1 lb + 15.7 oz potimarron (Japanese chestnut pumpkin) - 5
3 lb + 4.8 oz pork meat - 6
1 lb + 15.7 oz sausage - 7
6 tablespoons oil - 8
6 cloves garlic - 9
6 bayleaves - 10
15 leaves sage - 11
9 lb + 14.5 oz vegetable stock - 12
salt - 13
pepper
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 3 lb + 4.8 oz 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 1 lb + 15.7 oz carrot and cut into chunks of about 1/2 an inch 91 cm).
Do the same for 1 lb + 15.7 oz turnips and 1 lb + 15.7 oz potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Do the same for 1 lb + 15.7 oz turnips and 1 lb + 15.7 oz potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Stage 3 - 1 min.
Stage 4 - 1 min.
Salt and pepper the 3 lb + 4.8 oz pork meat all over (a nice bit of shoulder here).
Stage 5 - 5 min.
Pour 6 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 6 cloves garlic, 6 bayleaves, 15 leaves sage and pour 9 lb + 14.5 oz 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 | 1,090 RDI=420 % | 2,680 RDI=250 % | 2,060 RDI=310 % | 33,560 RDI=1,680 % | 140,520 RDI: 1,680 % |
| 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 24 people : 55.35 €
- 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: Stuffed cabbage leaves, Foie gras Chantilly , Pea risotto "Mantecare", Provençal braised carrots, Light Broccoli Soup, ... See them all 19
White beans
Like these other recipes: How to prepare white beans, Harichou salad, Sausages with baked beans, French style, Cornouaillaise salad, Warm white bean salad with smoked trout, ... See them all 13
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Potimarron and celeriac autumn soup, Stuffed pumpkin gratin, Potimarron (Japanese chestnut pumpkin) purée, Potimarron braised in meat jus, Potimarron and leek soup, ... See them all 13
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