Lorraine Hotpot
Ingredients
- 0.7 kgPork shoulder (whole)
- 0.7 pcPork hock (cured)
- 333.3 gSemi-salted pork belly (in one piece)
- 1.3 pcMorteau sausage (whole)
- 0.7 pcGreen cabbage (cut into quarters)
- 333.3 gCarrot (peeled)
- 2.7 pcNavet (translated from French) (halved)
- 2 pcLeek (cleaned and cut into sections)
- 533.3 gPotato (peeled)
- 0.7 pcYellow onion (peeled)
- 2 pcClove (studded into the onion)
- 1.3 pcGarlic (cloves crushed)
- 0.7 pcBouquet garni (fresh)
- 6.7 pcBlack peppercorns (whole)
Method
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.
- 1
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
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
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
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 the Morteau sausages and peeled potatoes. Cook for another 30 minutes. A knife tip should slide into the potatoes like butter.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its broth. It tastes even better reheated the next day.
