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 24 people, you will need:
- 1
6 1⁄3 cups white haricot beans - 2
4 cups carrot - 3
4 cups turnip - 4
4 cups potimarron (Japanese chestnut pumpkin) - 5
6 1⁄3 cups pork meat - 6
4 cups sausage - 7
6 tablespoons oil - 8
6 cloves garlic - 9
6 bayleaves - 10
15 leaves sage - 11
19 cups 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 6 1⁄3 cups 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 4 cups carrot and cut into chunks of about 1/2 an inch 91 cm).
Do the same for 4 cups turnip and 4 cups potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Do the same for 4 cups turnip and 4 cups potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Stage 3 - 1 min.
Stage 4 - 1 min.
Salt and pepper the 6 1⁄3 cups 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 19 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.
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 |
| 12,412 Kcal or 51,967 Kj | 682 gr | 655 gr | 750 gr |
| 621 % | 262 % | 62 % | 114 % |
| 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 24 people : 55.30 €
- Per person : 2.30 €
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: Light Broccoli Soup, Fisherman's Ragout, Late Winter Soup with Fresh Spinach, Mexican-style pork medallions , Chinese Soup, ... All |
 | White haricot beans: You can check-out other recipes which use it, like for example: Minestrone, Cassoulet-style shepherd's pie., Sausages with baked beans, French style, Warm white bean salad with smoked trout, Cornouaillaise salad, ... All |
 | Pork meat: You can check-out other recipes which use it, like for example: Pork roast with herbs, Pork sautéed with green beans, Asian style, Sautéed pork with mushrooms in a cream sauce., Roast pork with sage, cooked in a bag., Roast in the bag pork with fondant vegetables., ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Eggs with mayonnaise, Turban of sole with langoustines, Carbonnade, Normandy seafood stew, Chinese Soup, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.346K4.0 1 hour 11 min. February 21th 2011
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.863K3.9 6 min. October 3rd 2010
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...494K3.8 2 hours 21 min. April 6th 2017
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.547K5 21 min. February 6th 2013
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...242K4.9 23 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
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.