Auvergne Potée
Ingredients
- 533.3 gPork shoulder (whole, salted)
- 266.7 gSemi-salted pork belly (in one piece)
- 1.3 pcMorteau sausage (whole)
- 0.7 pcGreen cabbage (cut into quarters)
- 4 pcCarrot (peeled)
- 2.7 pcNavet (translated from French) (halved)
- 2 pcLeek (cleaned and tied)
- 4 pcPotato (peeled and whole)
- 0.7 pcYellow onion (studded with cloves)
- 1.3 pcGarlic (whole peeled cloves)
- 1.3 pcClove (to stud the onion)
- 0.7 pcBouquet garni
- 0.7 pinchBlack peppercorns (whole peppercorns)
- 533.3 gSalted pork knuckle (whole)
Method
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.
- 1
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
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
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
Add the carrots, turnips, and tied leeks. Simmer gently; the liquid should just barely bubble.
- 5
Add the blanched cabbage quarters and Morteau sausages. Push the vegetables down so they are well submerged in the cooking liquid.
- 6
Add the whole potatoes. The potée is ready when a knife blade slides into the pork shoulder like butter.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its broth. It's even better reheated the next day.
