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.
2,4063.5/5
Last modified on: November 18th 2018
For 8 people, you will need:
- 1 : 500 g white haricot 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: 3,752 grams
How long does it take?
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Prepare 500 g 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. |
10 min. |
| 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. |
30 min. |
| 3 |  | Add the beans. Set aside. |
1 min. |
| 4 |  | Salt and pepper the 500 g pork meat all over (a nice bit of shoulder here). | 1 min. |
| 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. |
5 min. |
| 6 |  | Sit the meat on top of the vegetables. | 1 min. |
| 7 |  | Prick the sausage. | 1 min. |
| 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. |
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.
If you don't have vegetable stock, a chicken stock cube will work just fine.
Nutritional information
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How much will it cost?
For 8 people : 18.43 €
Per person : 2.30 €
And to drink?: A full-bodied red wine, from the Languedoc, for example.
Source: Home made.
More recipes?
This recipe use (among others) | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Endive and beer soup, Curried prawn risotto, Country vegetable soup, Fisherman's Ragout, ... All |
 | White haricot beans: You can check-out other recipes which use it, like for example: Warm haricot bean salad, Cassoulet, Sausages with baked beans, French style, Minestrone, Beans with tomatoes, ... All |
 | Pork meat: You can check-out other recipes which use it, like for example: Roast pork with sage, cooked in a bag., ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Minestrone, Baked Mont d'Or with diced mixed vegetables, Vegetable rosette tart, Boeuf (beef) bourguignon, How to prepare carrots, ... All |
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