A hearty winter dish that warms you up, my version is made with pork that holds up well to long cooking. Note: - Use small sausages, they are more practical. - Cook the whole uncut pork belly. - A whole pork shank is huge, I buy small pieces!
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Pot-au-feu
Full dish
Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 180 minutes
Energy: 669 kcal / serving
Instructions
- 1. Prepare the vegetables:
- Carrots: just peeled.
- Leeks: cut in half or thirds.
- Onions: cut into quarters and stick cloves in them.
- Turnips: roughly chopped.
- Ginger cut into large chunks. - 2. - Do not prick the sausages.
- Leave the pork belly whole.
- If possible, leave the "small" shank whole but remove the skin.
- Cut the pork loin into 2 large slices. - 3. - Add the leek later in the cooking process as it tends to break apart easily;
- Add the ham hock at the beginning with the vegetables;
- Add the pork pieces 1 hour before the END;
- Add the sausages 30 minutes before the end.
Ingredients for servings
- Légumes & épices :
-
4 small carrot -
2 leeks -
2 onions -
3 cloves -
30 g of fresh ginger -
6 garlic cloves -
10 canned chestnuts (drained weight) -
1 chicken bouillon cube -
2 golden ball turnips
-
8 small potato - Viandes :
-
2 small Montbéliard sausage
-
2 small pork shank
-
300 g of pork belly -
300 g of pork loin -
pepper (according to taste)
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value669 kcal33 %
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Fat27,37 g39 %
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of which saturated10,42 g52 %
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Carbohydrates62,92 g24 %
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of which sugar10,9 g12 %
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Protein35,71 g71 %
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Fibers10,31 g?
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More data
* As an indication, before cooking, RDA of the EU.