Ingredients with Measurements:
- 1 pound of salt pork
- 1 pound of boneless pork shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of pitted prunes
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1/2 teaspoon of black pepper
- 4 cups of water
- 1 tablespoon of olive oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Soak the salt pork in cold water for at least 2 hours to remove excess salt. Drain and rinse the pork.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the salt pork and pork shoulder to the pot and brown on all sides.
4. Add the prunes, bay leaves, thyme, black pepper, and water to the pot. Bring to a boil, then reduce the heat to low and cover the pot.
5. Simmer for 2 hours or until the pork is tender.
6. Remove the bay leaves and discard.
7. Serve hot with crusty bread or boiled potatoes.
Time:
Preparation time: 2 hours (including soaking time for salt pork)
Cooking time: 2 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 480
Fat per serving: 28g
Carbohydrates per serving: 27g
Protein per serving: 29g
Substitutions for ingredients:
- Bone-in pork shoulder can be used instead of boneless pork shoulder.
- Dried apricots can be used instead of prunes.
Variations:
- Add carrots, celery, and potatoes to the pot for a one-pot meal.
- Use chicken instead of pork for a lighter version of the dish.
Tips and tricks:
- Soaking the salt pork in cold water helps to remove excess salt.
- Brown the pork before adding the liquid to add flavor to the dish.
- Serve with crusty bread or boiled potatoes to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Fresh thyme or parsley
Pairings:
Red wine, such as a Pinot Noir or Beaujolais
Suggested side dishes:
Crusty bread, boiled potatoes, or a green salad
Troubleshooting advice:
If the dish is too salty, add more water to the pot.
Food safety advice:
Make sure the pork is fully cooked before serving.
Food history:
Petit Salé is a traditional French dish that dates back to the 18th century. It was originally made with salt pork and was a way to preserve meat before refrigeration.
Flavor profiles:
Savory, salty, sweet
Serving suggestions:
Serve hot with crusty bread or boiled potatoes.
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Region: French