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Recipe · Lorraine
Potée lorraine
Lorraine pork and vegetable pot
⏱ 180 minServes 8Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
800 g (28 oz)lightly salted pork shoulder
500 g (18 oz)smoked bacon
4smoked Lorraine sausages
1savoy cabbage
6carrots
4turnips
4leeks
8potatoes
2onions
3 clovesgarlic
1bouquet garni
Peppercorns
- 800 g (28 oz) lightly salted pork shoulder
- 500 g (18 oz) smoked bacon
- 4 smoked Lorraine sausages
- 1 savoy cabbage
- 6 carrots
- 4 turnips
- 4 leeks
- 8 potatoes
- 2 onions
- 3 cloves garlic
- 1 bouquet garni
- Peppercorns
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- The day before, soak the pork shoulder in cold water to remove salt (change the water several times).
- Put the shoulder and bacon in a large stockpot and cover with cold water.
- Bring to a simmer and skim for 15 minutes.
- Add the clove-studded onions, garlic, bouquet garni and peppercorns.
- Simmer gently for 1½ hours.
- Add the carrots, turnips and leeks tied in bundles.
- Cook 30 minutes more.
- Meanwhile, blanch the cabbage wedges for 5 minutes in boiling water.
- Add the cabbage, potatoes and sausages to the pot and cook for 30 minutes.
- Serve the broth as a starter, then the meat and vegetables as the main course.
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