Lou farsou

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

“To be made when the first dandelions appear and when the hens start to lay again”. (Marie Rouanet in ‘Appolonie’ (Plon 1980)

Ingredients

  • 150 g salt belly of pork, cut into small cubes
  • 1 tbsp duck or goose fat

Method

Fry the pork in 1 tbsp of the fat until golden.

Combine the greens, garlic and cabbage with the milk and eggs, beat well – “with the energy of springtime”, add the flour, breadcrumbs and seasonings, and mix together. Add the pork and its pan juices.

Heat the remaining 1 tbsp of fat i