Pork Pot Au Feu


Pot Au Feu

Now before you all lose your mind! And bombard me with emails, voicemails, telegrams, text messages, and send me jellyfishes!!! I know that you would normally use beef cuts in this recipe, and,that every French Grand-mere will be after my tete!

But trust me, this is wonderful comfort food in a bowl



This recipe will serve 4 people really well



SHOPPING LIST

500g of belly pork, skinned, in one piece

1 ham hock on the bone

100g smoked bacon

6 Cumberland sausage browned on a griddle pan for a few seconds on each side

100g of pearl barley

3 carrot

2 onion cut into quarters

4 cloves of garlic with skin on

4 medium potatoes, cut into big chunks

2 leeks sliced into rounds

1 red pepper cut into slices

1 small Savoy cabbage cut into quarters, core removed

1 tsp turmeric

2 tbsp vegetable bouillon

1 bouquet garni

seasoning

cold water



Method

1 Preheat the oven to 190C


2 Place the ham hock, belly pork in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season well and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for 3 hours.


3 After the 3 hours, the ham hock and belly pork should fall apart and be beautifully cooked,


To serve, ladle the vegetables into a bowl, place the meat on top and serve with crusty bread


This is as simple as you can get! But tasty as you can possibly get!

Happy cooking

Jon


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