Potée lorraine
Smoked pork and white bean pot
Lorraine's slow pot of smoked pork, cabbage, roots and white beans
In Lorraine farmhouses around Nancy and the Vosges foothills, the potée simmered on the stove through winter and fed the household after a cold morning outside. It is a pork dish through and through: smoked pork shoulder, smoked belly and a garlic sausage gently poached with a whole green cabbage, carrots, turnips, leeks and white beans until the broth is smoky and the vegetables melt. The broth is ladled out first, sometimes over toasted bread, and the meat and vegetables follow with mustard and gherkins. Chef's tip: blanch the cabbage for five minutes before adding it to the pot, which takes away its sulphurous edge and keeps the broth sweet.
- Total time
- 180 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the meat
- 1 ¾ lb smoked pork shoulder (palette)in one piece; soaked 2 hours in cold water if very salty
- 10 ½ oz smoked pork bellyin one piece
- 12 ½ cups water
For the vegetables
- 7 oz dried white haricot beanssoaked overnight and drained
- 1 green or Savoy cabbageabout 1 kg, cut into 6 wedges
- 4 carrotshalved
- 3 turnipsquartered
- 2 leekscut into 6 cm lengths
- 1 ⅓ lb waxy potatoespeeled
- 1 onionstudded with 3 cloves
- 1 tsp black peppercorns
To serve
- 3 tbsp Dijon mustard (optional)
- 12 cornichons (optional)
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Method
0/7 doneStep 1: Put 1 ¾ lb smoked pork shoulder (palette) and 10 ½ oz smoked pork belly in a very large pot with 12 ½ cups water, bring slowly to the boil over a medium heat and skim off the grey foam as it rises.
15 minStep 2: Add 7 oz dried white haricot beans, 1 onion, 3 garlic cloves, 1 bouquet garni (thyme, bay, parsley) and 1 tsp black peppercorns. Don't add salt yet: the smoked pork salts the broth as it cooks. Lower the heat and simmer, partly covered.
60 minStep 3: Meanwhile, blanch 1 green or Savoy cabbage in a separate pan of boiling water, then drain.
5 minStep 5: Add 1 ⅓ lb waxy potatoes and 14 oz smoked pork sausage or garlic sausage and simmer until the potatoes are tender to the point of a knife, the beans are creamy and the shoulder is fork-tender. A raw garlic sausage should reach 160°F in the centre.
30 minStep 6: Taste the broth and add salt only if needed. Lift out the meat, slice it and arrange it on a warm platter with the vegetables and beans.
Step 7: Serve the broth first in bowls, then the meat and vegetables with 3 tbsp Dijon mustard and 12 cornichons.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 40 g
- Carbs
- 48 g
- Fat
- 28 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does potée lorraine take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of green or savoy cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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