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Pot-au-feu

A great winter dish that warms you up, my version is made with pork that holds up well to long cooking. Note: - Use small Morteau sausages, they are more practical; - Cook the whole uncut pork belly; - A whole pork shank is huge, I buy small pieces!

Full dish Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 120 minutes
Energy: 555 kcal / serving

Instructions

  • 1.   Prepare the vegetables:
    - Carrots: just peeled;
    - Leeks: cut in half;
    - Onions: quartered and stud with cloves;
    - Turnips: roughly chopped;
  • 2.   - Prick the sausages;
    - Leave the pork belly whole;
    - If possible, leave the "small" shank whole;
    - Cut the pork loin into 2 large slices.

Ingredients for servings

  • Légumes & épices :
  • 4 small carrot
  • 2 leeks
  • 2 onions
  • 1 bouquet garni (rosemary, thyme, bay leaf, parsley)
  • 2 cloves
  • 20 g of fresh ginger
  • 6 garlic cloves
  • 8 canned chestnuts (drained weight)
  • 1 chicken bouillon cube
  • 2 golden ball turnips
  • 8 small potato
  • Viandes :
  • 2 small Montbéliard sausage
  • 2 small pork shank
  • 200 g of pork belly
  • 200 g of pork loin
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    555 kcal
    28 %
  • Fat
    18,71 g
    27 %
  • of which saturated
    7,09 g
    35 %
  • Carbohydrates
    62,78 g
    24 %
  • of which sugar
    10,87 g
    12 %
  • Protein
    26,93 g
    54 %
  • Fibers
    10,22 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.