Entree: France – Auvergne – Potée Auvergnate (Hearty slow-cooked Auvergne pork and root-vegetable stew with cabbage and sausage)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 ham hock, approx. 1 lb (450 g)
- 1.5 lb (700 g) pork shoulder, cut into large chunks
- 6 oz (170 g) smoked bacon slab, cut into 1 in (2.5 cm) pieces
- 2 pork sausages, approx. 4 oz (115 g) each
- 1 large onion, halved (approx. 8 oz / 225 g)
- 4 cloves garlic, crushed
- 4 carrots, peeled and cut into large chunks (approx. 1 lb / 450 g)
- 6 medium potatoes, peeled and halved (approx. 1.5 lb / 700 g)
- 1 small savoy cabbage, core removed and leaves separated (approx. 1.5 lb / 700 g)
- 2 leeks, white and light green parts, halved lengthwise and rinsed (approx. 10 oz / 280 g)
- 4 cups (960 ml) chicken or pork stock
- 1 cup (240 ml) dry white wine (optional)
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns, bruised
- 1 tbsp (15 g) coarse sea salt, plus more to taste
- 2 tbsp (30 g) unsalted butter (to finish)
- Dijon mustard, to serve

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Brown the ham hock and pork shoulder pieces on all sides, working in batches to avoid overcrowding; transfer to a plate.
2. Add the bacon to the pot and cook until it releases fat and begins to color, then add the onion and garlic and sauté until translucent.
3. Return the browned ham hock and pork shoulder to the pot, pour in the stock and wine if using, add bay leaves and peppercorns, and bring to a gentle simmer. Skim any foam from the surface.
4. Cover and simmer gently for 1½ to 2 hours, until the tougher pork pieces are nearly tender.
5. Add the carrots and leeks and simmer 15–20 minutes. Add the potatoes and cook another 15 minutes.
6. Nestle the sausage links and cabbage leaves into the pot and simmer until sausages are cooked through and cabbage is tender, about 10–15 minutes.
7. Remove the meats and vegetables to a platter. Skim fat from the cooking liquid, finish the broth with butter and adjust seasoning with salt and pepper.
8. Slice the pork shoulder and ham hock as desired, arrange with sausages and vegetables, and spoon some braising liquid over. Serve hot with Dijon mustard and crusty bread.