Pork pot-au-feu


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 4 carrots
  • 4 leeks
  • 2 zucchini (courgettes)
  • 2 onions
  • 2 cloves
  • 200 g salt-cured pork spare ribs
  • 4 slices speck (Italian cured hind leg ham)
  • 1 litre vegetable stock
  • 4 slices sabodet (pig’s head and skin cooking sausage)
  • 4 slices of cervelas de Lyon (pork cooking sausage with pistachios)

1 flameproof casserole dish

1 chopping board


Peel the carrots. Open up the leeks in half lengthways, cut them in half and wash. Cut the zucchini into large sticks. Peel the onions and stud each one with a clove.

Place the spare ribs and speck in a flameproof casserole dish with the carrots, onions and leeks. Add the stock. Cook for 1 hour 30 minutes on a low heat, covered.

Add the sabodet, cervelas sausage and zucchini and cook for another 30 minutes.