Name: Pomme Farcie with Braised Pork Shoulder
Prep time: 30 min
Cook time: 2 h 25 min
Total time: 2 h 55 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; 1 tbsp chopped sage leaves; 2 tbsp olive oil; 20 g/¾ oz unsalted butter; 2 small carrots, peeled and chopped; 600 g/1 lb 5 oz boneless fatty pork shoulder, cut into large cubes; 2 garlic cloves, unpeeled, lightly crushed; 2 shallots, chopped; 500 ml/17 fl oz/2 cups Chicken Stock; 100 ml/3½ fl oz/scant ½ cup dry white wine; 4 floury potatoes, such as King Edward or Agria, about 200 g/7 oz each, peeled; green salad, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

I love all the less expensive, and often forgotten, cuts of pork, beef or lamb. Here I’m using pork shoulder, which isn’t so rare these days, but it’s so much better braised than roasted. Be sure to ask your butcher to cut the pork into large cubes and to keep the fat on as it will make the dish much tastier and also keep it moist, which for me is essential. For the best texture, remember to crush the cooked meat partially using a fork – you are not making a rillette so you don’t want it to