Potée lorraine

Meats that fall apart at the touch of a fork, submerged in a clear, fragrant broth. The vegetables are melt-in-the-mouth, infused with the smoky essence of Morteau sausage and bacon.

• Prep time: 45 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 1564
• Protein: 95 g
• Carbs: 41 g
• Fat: 109 g

Ingredients

• 0.7 kg Pork shoulder ( whole )
• 0.7 piece Pork hock ( cured )
• 333.3 g Semi-salted pork belly ( in one piece )
• 1.3 piece Morteau sausage ( whole )
• 0.7 piece Green cabbage ( cut into quarters )
• 333.3 g Carrot ( peeled )
• 2.7 piece Navet (translated from French) ( halved )
• 2 piece Leek ( cleaned and cut into sections )
• 533.3 g Potato ( peeled )
• 0.7 piece Yellow onion ( peeled )
• 2 piece Clove ( studded into the onion )
• 1.3 piece Garlic ( cloves crushed )
• 0.7 piece Bouquet garni ( fresh )
• 6.7 piece Black peppercorns ( whole )

Instructions

1. Blanch the cabbage

   Cut the green cabbage into quarters, removing the core. Submerge the quarters in a large pot of boiling water for 5 minutes. Drain and rinse with cold water to set the color and aid digestion.

2. Start the meats

   Place the pork shoulder, knuckle, and belly in a large pot. Cover generously with cold water. Bring to a slow boil. Carefully skim the surface to remove impurities and keep the broth clear.

3. Flavor the broth

   Add the onion studded with cloves, crushed garlic cloves, bouquet garni, and black peppercorns. Lower the heat, cover, and let simmer for 1 hour 30 minutes. The liquid should just barely tremble.

4. Prepare the vegetables

   Peel the carrots, turnips, and leeks. Cut them into large chunks. Add these vegetables to the pot along with the blanched cabbage. Continue cooking for 30 minutes.

5. Add sausages and potatoes

   Add the Morteau sausages and peeled potatoes. Cook for another 30 minutes. A knife tip should slide into the potatoes like butter.

Chef's tips

• Never salt the water at the beginning: the cured meats and sausages will release enough salt during cooking.
• For a perfectly clear broth, maintain a constant simmer without ever reaching a rolling boil.

Storage

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