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Duo of slow-cooked pork

Name: Duo of slow-cooked pork
Prep time: 34 min
Cook time: 4 h 15 min
Total time: 4 h 49 min
Yield: 8 people
Cuisine: French
Ingredients: 500 g white beans; 300 g carrot; 300 g turnips; 300 g potimarron (Japanese chestnut pumpkin); 500 g pork meat; 300 g sausage; 2 tablespoons oil; 2 cloves garlic; 2 bayleaves; 5 leaves sage; 1 litre 500 ml vegetable stock; Salt; Pepper

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.

90 K 3.8/5 (15 reviews)669674

Duration

4 hours 50 min.

Difficulty

Easy

Last modified on: November 18^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 35 min.

Cooking 4 hours 15 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 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.

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.

Stage 3 - ⌛ 1 min.

Add the beans.

Set aside.

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.

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.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	23 g RDI=9 %	18 g RDI=25 %	298 kcal RDI=15 %	1,248 kJ RDI=15 %
Per person	45 g RDI=70 %	111 g RDI=42 %	85 g RDI=117 %	1,398 kcal RDI=70 %	5,855 kJ RDI=70 %
Whole recipe	362 g RDI=557 %	893 g RDI=337 %	685 g RDI=938 %	11,187 kcal RDI=559 %	46,839 kJ RDI=559 %