Enchaud Périgourdin

Having read about Enchaud Périgourdin in an old cookbook, I was so happy to finally taste it in Périgord. Once I had tried it, I never looked back — it is so simple. The pork is spiked with sticks of garlic and then roasted en cocotte with just a bit of broth in a covered casserole, so the meat stays moist and tasty. Carrots and parsnips are added halfway through the cooking, so they cook to just the right tenderness. The pork is also excellent cold: thin slices, spread with the jelled cook