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.
71 K 3.8/5 (15 reviews)
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Last modified on: November 18th 2018
For 8 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 4 hours 15 min.
All in all: 4 hours 50 min.
When should you start or finish this recipe?
If you start now, at 12:30, you will finish around : 17:20.Change start time
To finish around 7pm, you'll need to have started before: 14:45.Change end time

Step by step recipe


Stage 1 - 10 min.
Duo of slow-cooked pork
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.
Duo of slow-cooked pork
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
Add the beans.

Set aside.

Stage 4 - 1 min.
Duo of slow-cooked pork
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
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
Sit the meat on top of the vegetables.

Stage 7 - 1 min.
Duo of slow-cooked pork
Prick the sausage.

Stage 8 - 4 hours
Duo of slow-cooked pork
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
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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe360 RDI=140 %890 RDI=80 %690 RDI=100 %11,190 RDI=560 %46,840 RDI: 560 %
Per 100 g9 RDI=4 %20 RDI=2 %20 RDI=3 %300 RDI=20 %1,250 RDI: 20 %
Per person50 RDI=20 %110 RDI=10 %90 RDI=10 %1,400 RDI=70 %5,860 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
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)
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