This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
87 K 3.8/5 (15 reviews)
4 hours 50 min.
Easy
18.45 €
8 people
13 IngredientsLast modified on: November 18th 2018
For 8 people, you will need:
- 1
500 g white beans - 2
300 g carrot - 3
300 g turnips - 4
300 g potimarron (Japanese chestnut pumpkin) - 5
500 g pork meat - 6
300 g sausage - 7
2 tablespoons oil - 8
2 cloves garlic - 9
2 bayleaves - 10
5 leaves sage - 11
1 litre 500 ml vegetable stock - 12
salt - 13
pepper - Total weight: 3,755 grams
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 500 g 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 300 g carrot and cut into chunks of about 1/2 an inch 91 cm).
Do the same for 300 g turnips and 300 g potimarron (Japanese chestnut pumpkin).
Put all these vegetables into a large casserole.
Do the same for 300 g turnips and 300 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 500 g pork meat all over (a nice bit of shoulder here).
Stage 5 - ⌛ 5 min.
Pour 2 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 2 cloves garlic, 2 bayleaves, 5 leaves sage and pour 1 litre 500 ml 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 | 360 RDI=140 % | 890 RDI=80 % | 690 RDI=100 % | 11,190 RDI=560 % | 46,840 RDI: 560 % |
| 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 8 people : 18.45 €
- 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: Pea risotto "Mantecare", Endive and beer soup, Pork medallions with "full" turnips, Pork Chops Champvallon style, Mixed vegetable curry, ... See them all 19
White beans
Like these other recipes: How to prepare white beans, Harichou salad, Cassoulet-style shepherd's pie., Paimpol salad, Minestrone, ... See them all 13
Pork meat
Like these other recipes: Sautéed pork with mushrooms in a cream sauce., Pork and mushroom duo, Cajun pulled pork, Pork sautéed with green beans, Asian style, Roast in the bag pork with fondant vegetables., ... See them all 8
Carrot
Like these other recipes: Chorba, Coleslaw, Sautéed Pork with Peanuts, Vegetable rosette tart, Blanquette of veal, ... See them all 69
Other recipes you may also like
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. February 21th 2011465 K 23.5 25 min.
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours. March 6th 2020335 K 24.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017481 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018439 K 24.3 45 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012796 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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.