French > Stew

Pork Pot-au-Feu Recipe

Ingredients with Measurements:
- 2 lbs pork shoulder, bone-in
- 2 onions, peeled and quartered
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 2 leeks, white and light green parts only, sliced
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp whole cloves
- 1 tsp whole allspice
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 quarts beef or chicken broth
- 1 quart water
- Salt, to taste

Special Equipment Needed:
- Large pot or Dutch oven
- Cheesecloth and kitchen twine (optional)

Step-by-Step Instructions:

1. In a large pot or Dutch oven, combine the pork shoulder, onions, carrots, celery, leeks, garlic, bay leaves, peppercorns, cloves, allspice, thyme, and rosemary.

2. Pour in the beef or chicken broth and water, making sure the pork is fully submerged. If needed, add more water to cover the pork.

3. Bring the pot to a boil over high heat, then reduce the heat to low and let simmer for 2-3 hours, or until the pork is tender and falling off the bone.

4. Remove the pork from the pot and set aside to cool. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids.

5. Once the pork is cool enough to handle, remove the bone and any excess fat. Shred the meat into bite-sized pieces and set aside.

6. Return the broth to the pot and bring to a simmer over medium heat. Season with salt to taste.

7. To serve, divide the shredded pork among bowls and ladle the hot broth over it. Garnish with chopped fresh herbs, if desired.


Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 14g
Protein: 35g
Sodium: 1200mg

Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or brisket.
- Leeks can be substituted with onions.
- Beef or chicken broth can be substituted with vegetable broth.

Variations:
- Add potatoes, turnips, or parsnips to the pot during the last hour of cooking.
- Serve with crusty bread or boiled potatoes on the side.
- Top with a dollop of sour cream or horseradish cream.

Tips and Tricks:
- For a clearer broth, strain it through a cheesecloth-lined colander.
- Tie the spices in a piece of cheesecloth or muslin to make them easier to remove from the pot.
- Save any leftover broth and use it as a base for soups or stews.

Storage Instructions:
Refrigerate leftover pork and broth separately in airtight containers for up to 3 days.

Reheating Instructions:
Reheat the pork and broth separately in a pot over low heat until warmed through.

Presentation Ideas:
Serve the Pork Pot-au-Feu in individual bowls, garnished with chopped fresh herbs.

Garnishes:
Chopped fresh parsley, thyme, or chives

Pairings:
Crusty bread, boiled potatoes, or a simple green salad

Suggested Side Dishes:
Roasted root vegetables, steamed green beans, or sautéed mushrooms

Troubleshooting Advice:
- If the broth is too salty, dilute it with more water or unsalted broth.
- If the pork is tough, continue simmering until it is tender.

Food Safety Advice:
- Make sure the pork is fully cooked before serving.
- Refrigerate leftovers promptly and discard any that have been left at room temperature for more than 2 hours.

Food History:
Pot-au-Feu is a traditional French dish that dates back to the 17th century. It was originally made with beef and vegetables, but variations with pork or chicken are also popular.

Flavor Profiles:
Savory, aromatic, and comforting

Serving Suggestions:
Serve the Pork Pot-au-Feu as a main course for a cozy dinner at home.

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Region: French

Taste: Savory, Herbal, Rich, Hearty, Comforting