Ingredients with Measurements:
- 1 lb. smoked pork belly
- 1 lb. smoked pork shoulder
- 1 lb. smoked sausage
- 1 head of cabbage, chopped
- 2 onions, chopped
- 3 carrots, chopped
- 3 potatoes, peeled and chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. black peppercorns
- 1 tsp. salt
- 8 cups water
Special Equipment Needed:
- Large pot or Dutch oven
Step-by-Step Instructions:
1. In a large pot or Dutch oven, add the smoked pork belly, smoked pork shoulder, smoked sausage, onions, garlic, bay leaf, thyme, peppercorns, salt, and water.
2. Bring the pot to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
3. After 1 hour, add the chopped cabbage, carrots, and potatoes to the pot.
4. Bring the pot back to a boil over high heat, then reduce the heat to low and simmer for another hour, or until the vegetables are tender.
5. Remove the bay leaf and discard.
6. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 580
- Fat per serving: 40g
- Carbohydrates per serving: 23g
- Protein per serving: 32g
Substitutions for ingredients:
- Smoked pork belly can be substituted with regular pork belly or bacon.
- Smoked pork shoulder can be substituted with regular pork shoulder or ham.
- Smoked sausage can be substituted with any type of sausage.
Variations:
- Add other vegetables such as turnips or parsnips.
- Use beef or chicken instead of pork.
Tips and Tricks:
- Use a large pot or Dutch oven to accommodate all the ingredients.
- Skim the fat off the top of the potée before serving to reduce the fat content.
- Serve with crusty bread to soak up the 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 slice of crusty bread on the side.
Garnishes:
- Chopped parsley or chives
Pairings:
- Red wine such as Pinot Noir or Beaujolais
Suggested Side Dishes:
- Crusty bread
Troubleshooting Advice:
- If the potée is too salty, add more water to dilute the saltiness.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
Food History:
- Potée is a traditional French dish that originated in the Loire Valley.
Flavor Profiles:
- Smoky, savory, and hearty
Serving Suggestions:
- Serve as a main course for lunch or dinner.
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Region: French