← Nouns Cooking · French

Ingredients

• 1 kg salted or smoked pork shoulder, hock or petit salé
• 1 onion, studded with 3 cloves
• 1 Bay leaves
• 3 sprigs Thyme
• 6 black peppercorns
• 1 green or Savoy cabbage, cut into 6 wedges
• 4 Carrot, peeled and halved
• 3 turnips, peeled and quartered
• 2 leeks, cut into chunks
• 6 medium waxy potatoes, peeled
• 4 Toulouse or smoked pork sausages
• 6 slices rye or country bread, to serve (optional)
• mustard and cornichons, to serve

Method

1. Soak the salted pork in cold water for 2 hours (or as the butcher advises) to draw out excess salt. Drain.
2. Put the pork in a very large pot, cover with cold water and bring slowly to the boil, skimming off the grey foam. Add the clove-studded onion, bay, thyme and peppercorns and simmer gently for 1 hour.
3. Meanwhile, blanch the cabbage wedges in a separate pan of boiling water for 5 min and drain; this keeps the broth sweet.
4. Add the cabbage, carrots, turnips and leeks to the pork and simmer for 30 min.
5. Add the potatoes and sausages and simmer for 30–40 min more, until the potatoes are tender and the pork is soft enough to pull apart. Taste the broth before adding any salt.
6. Serve the broth first, poured over slices of bread in bowls, then the sliced meats and vegetables on a platter with mustard and cornichons.

Tips

• Check the bread and sausages if you need it gluten-free.
• Leftover broth makes a wonderful soup the next day with a little grated Cantal cheese.

Sources

Written in our own words after cross-checking these recipes:

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