Duo of slow-cooked pork


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.
44K 13 3.8
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Last modified on: November 18th 2018

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For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
34 min.4 hours 15 min.4 hours 49 min.
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Step by step recipe


Stage 1 - 10 min.
Duo of slow-cooked pork : Photo of step #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.

Stage 2 - 30 min.
Duo of slow-cooked pork : Photo of step #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.

Stage 3 - 1 min.
Duo of slow-cooked pork : Photo of step #3
Add the beans.

Set aside.

Stage 4 - 1 min.
Duo of slow-cooked pork : Photo of step #4
Salt and pepper the 500 g pork meat all over (a nice bit of shoulder here).

Stage 5 - 5 min.
Duo of slow-cooked pork : Photo of step #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.

Stage 6 - 1 min.
Duo of slow-cooked pork : Photo of step #6
Sit the meat on top of the vegetables.

Stage 7 - 1 min.
Duo of slow-cooked pork : Photo of step #7
Prick the sausage.

Stage 8 - 4 hours
Duo of slow-cooked pork : Photo of step #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.

Stage 9
Duo of slow-cooked pork : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,137 Kcal or 17,321 Kj227 gr218 gr250 gr
207 %87 %21 %38 %
Per 100 g
Energetic valueProteins CarbohydratesFats
110 Kcal or 461 Kj6 gr6 gr7 gr
6 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
517 Kcal or 2,165 Kj28 gr27 gr31 gr
26 %11 %3 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Celery
How much will it cost?
  • For 8 people : 18.43 €
  • Per person : 2.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
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