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Potée Auvergnate
Boiled Pork with Stuffed Cabbage
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
The cabbage which is a vital ingredient in any potée is here used to wrap pork filling; these cabbage rolls are cooked separately but served with the broth as a first course.
Ingredients
| piece salt bacon | <
Method
Put the salt bacon in a large pot. If using salt-cured pork shoulder, add it to the pot as well. Pour in enough cold water to cover and bring to a boil. Poach for 5 minutes over a low fire and taste the water; if it is very salty, discard it and repeat with fresh water. Drain the meats thoroughly.
Return the bacon to the pot and add the fresh or cured pork shoulder, water, peppercorns a