Ingredients with Measurements:
- 1 lb. pork belly
- 1 lb. salt pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. black peppercorns
- 1 lb. baby potatoes
- 4 slices bacon, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe skillet or baking dish
- Meat thermometer
Step-by-step instructions:
1. In a large pot, combine the pork belly, salt pork, onion, garlic, bay leaves, thyme, and peppercorns. Cover with water and bring to a boil.
2. Reduce the heat to low and let simmer for 2 hours, or until the pork is tender.
3. Preheat the oven to 400°F.
4. While the pork is cooking, wash and halve the baby potatoes. Toss them with olive oil, salt, and pepper and spread them out on a baking sheet. Roast in the oven for 20-25 minutes, or until golden brown and crispy.
5. In a skillet, cook the chopped bacon until crispy. Remove from the skillet and set aside.
6. Once the pork is cooked, remove it from the pot and let it cool slightly. Discard the bay leaves and peppercorns.
7. Cut the pork into bite-sized pieces and return it to the pot with the cooking liquid. Bring to a simmer and cook for an additional 10-15 minutes, or until the liquid has reduced and thickened slightly.
8. In an oven-safe skillet or baking dish, layer the roasted potatoes, cooked pork, and crispy bacon.
9. Bake in the oven for 10-15 minutes, or until everything is heated through and the top is crispy.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 35g
Protein: 30g
Carbohydrates: 25g
Fiber: 3g
Sugar: 2g
Sodium: 1800mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Salt pork can be substituted with bacon or pancetta.
- Baby potatoes can be substituted with regular potatoes or sweet potatoes.
Variations:
- Add chopped carrots and celery to the pot with the pork for added flavor and nutrition.
- Use different herbs and spices, such as rosemary or paprika, to change up the flavor profile.
- Add a splash of white wine or apple cider vinegar to the pot with the pork for a tangy twist.
Tips and tricks:
- Be sure to remove any excess fat from the pork before cooking to prevent the dish from becoming too greasy.
- Let the pork cool slightly before cutting it to make it easier to handle.
- Use a meat thermometer to ensure that the pork is cooked to a safe temperature of 145°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the dish in individual bowls or on a large platter for a family-style meal.
Garnishes:
Garnish with chopped parsley or green onions for a pop of color and freshness.
Pairings:
Pair with a crisp green salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Sautéed spinach
Troubleshooting advice:
- If the dish is too salty, try adding a splash of vinegar or lemon juice to balance out the flavors.
- If the potatoes are not crispy enough, try roasting them for a few extra minutes or broiling them for a few minutes at the end of cooking.
Food safety advice:
- Be sure to cook the pork to a safe temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Petit Salé is a traditional French dish that originated in the northern regions of the country. It is typically made with salt-cured pork and served with potatoes and other vegetables.
Flavor profiles:
Salty, savory, and slightly smoky.
Serving suggestions:
Serve hot with a side of crusty bread for dipping in the flavorful cooking liquid.
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Region: French