Duo of slow-cooked pork

A recipe from cooking-ez.com

For 8 people, you will need:

• 1 500 g white beans
• 2 300 g carrot
• 3 300 g turnip
• 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:

Preparation	Cooking	Start to finish
35 min.	4 hours 15 min.	4 hours 50 min.

Step by step recipe

• 1: 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.
• 2: Prepare 300 g carrot and cut into chunks of about 1/2 an inch 91 cm).
  Do the same for 300 g turnip and 300 g potimarron (Japanese chestnut pumpkin).
  Put all these vegetables into a large casserole.
• 3: Add the beans.
  Set aside.
• 4: Salt and pepper the 500 g pork meat all over (a nice bit of shoulder here).
• 5: 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.
• 6: Sit the meat on top of the vegetables.
• 7: Prick the sausage.
• 8: 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.
• 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.

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