Entree: France – Champagne – Potée Champenoise (Champagne-region slow-cooked pork and root vegetable stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 2-inch (5 cm) pieces
- 2 ham hocks, approx. 1 lb (450 g) each
- 8 oz (225 g) smoked bacon, diced
- 4 pork sausages (Toulouse or similar), approx. 3.5 oz (100 g) each
- 1 cup (240 ml) dry white wine or Champagne
- 6 cups (1.44 L) chicken or pork stock
- 1 small head cabbage, cored and cut into quarters, approx. 2 lb (900 g)
- 1.5 lb (700 g) potatoes, peeled and halved or quartered
- 8 oz (225 g) carrots, peeled and cut into large chunks
- 8 oz (225 g) turnips or rutabagas, peeled and cut into chunks
- 3 leeks, white and light green parts only, cleaned and cut into 1-inch (2.5 cm) pieces
- 2 large onions, roughly chopped
- 3 garlic cloves, smashed
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 1 bouquet garni (sprig thyme, 2 bay leaves, parsley stems)
- 1 tsp (5 g) whole black peppercorns
- Salt, to taste
- 2 tbsp (30 ml) Dijon mustard, for serving
- Crusty bread, for serving

Instructions

1. Pat the pork shoulder pieces dry and season lightly with salt. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the pork shoulder in batches until well caramelized; transfer to a plate.
2. Add the diced bacon to the pot and cook until fat renders and pieces begin to brown, about 5 minutes. Remove most of the rendered fat, leaving about 1 tbsp (15 ml) in the pot.
3. Add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 ml) butter. Sauté the chopped onions and leeks until softened and translucent, about 6–8 minutes. Add the smashed garlic and cook 1 minute more.
4. Return the browned pork shoulder to the pot along with the ham hocks and browned bacon. Pour in 1 cup (240 ml) white wine or Champagne to deglaze, scraping up browned bits, then add the stock, bouquet garni, and peppercorns. Bring to a gentle simmer.
5. Cover, reduce heat to low, and simmer gently for 1½ to 2 hours, until the pork shoulder is beginning to become tender.
6. Add the carrots, turnips (or rutabagas), and potatoes to the pot. Continue to simmer partially covered for 30 minutes.
7. Nestle the cabbage quarters into the pot and add the sausages. Simmer another 20–30 minutes, until all vegetables and meats are tender and flavors have melded.
8. Remove the ham hocks and sausages; slice or shred ham hock meat and return to the pot. Discard bones and bouquet garni. Taste and adjust seasoning with salt.
9. Serve portions of pork and vegetables in deep bowls with a spoonful of the cooking broth, a smear of Dijon mustard at the side, and plenty of crusty bread to sop the juices.