Auvergne Potée

Tender meat that pulls apart with a fork, surrounded by root vegetables soaked in broth. The smoky aroma of sausage and braised cabbage fills the room.

• Prep: 40 min
• Cook: 150 min
• Difficulty: Medium
• Calories: 1280
• Protein: 72 g
• Carbs: 51 g
• Fat: 83 g

Ingredients

• 533.3 g Pork shoulder ( whole, salted )
• 266.7 g Semi-salted pork belly ( in one piece )
• 1.3 pc Morteau sausage ( whole )
• 0.7 pc Green cabbage ( cut into quarters )
• 4 pc Carrot ( peeled )
• 2.7 pc Navet (translated from French) ( halved )
• 2 pc Leek ( cleaned and tied )
• 4 pc Potato ( peeled and whole )
• 0.7 pc Yellow onion ( studded with cloves )
• 1.3 pc Garlic ( whole peeled cloves )
• 1.3 pc Clove ( to stud the onion )
• 0.7 pc Bouquet garni
• 0.7 pinch Black peppercorns ( whole peppercorns )
• 533.3 g Salted pork knuckle ( whole )

Instructions

1. Desalting the meat

   Submerge the pork shoulder, knuckle, and belly in a large volume of cold water for at least 2 hours to remove excess salt. Rinse with fresh water.

2. Blanching the cabbage

   Cut the cabbage into quarters and remove the hard core. Plunge the quarters into boiling water for 5 minutes, then immediately refresh in ice water so they remain supple.

3. Starting the broth

   In a large pot, place the pork shoulder, knuckle, belly, onion studded with cloves, garlic, and bouquet garni. Cover with cold water, bring to a boil, and skim regularly to keep the broth clear.

4. Adding root vegetables

   Add the carrots, turnips, and tied leeks. Simmer gently; the liquid should just barely bubble.

5. Adding cabbage and sausages

   Add the blanched cabbage quarters and Morteau sausages. Push the vegetables down so they are well submerged in the cooking liquid.

6. Cooking the potatoes

   Add the whole potatoes. The potée is ready when a knife blade slides into the pork shoulder like butter.

Chef's tips

• Never salt the water at the start; the salted pork will do it for you.
• The broth should just simmer; if you boil it vigorously, the meat will toughen.
• Serve with a strong, sharp mustard to cut through the richness of the meat.

Storage

Keeps for 3 days in the refrigerator in its broth. It's even better reheated the next day.