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.
22K 12 3.8
Grade this recipe:

Last modified on: November 18th 2018

Keywords for this recipe:Slow cookingMeatCrafty dishesPorkVegetables broth

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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Curried prawn risotto, Mixed vegetable curry, Asparagus "en petit pois", Light Broccoli Soup, ... All
White haricot beansWhite haricot beans: You can check-out other recipes which use it, like for example: Cassoulet-style shepherd's pie., Minestrone, Cassoulet, Beans with tomatoes, Warm haricot bean salad, ... All
Pork meatPork meat: You can check-out other recipes which use it, like for example: Pork roast with herbs, Roast pork with sage, cooked in a bag., Roast in the bag pork with fondant vegetables., Sautéed pork with mushrooms in a cream sauce., ... All
Potimarron (Japanese chestnut pumpkin)Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Potimarron and Parmesan tart, Potimarron and leek soup, How to prepare a pumpkin (or potimarron), Potimarron braised in meat jus, ... All

Other recipes you may also like

Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.5M 284.2 7 days 15 min.
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.7M 23.7 7 hours 54 min.
Peach and mint salad
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
281K 24 20 min.
How to use a vanilla pod effectively
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
299K4.3 34 min.
Leeks in vinaigrette
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
152K4.3 45 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page