Hotpot Auvergnate
The preparation is long, but what a result! A local recipe if there ever was one, the Auvergne hotpot is a comforting regional treasure that cannot be missed in Auvergne, satiating and tasty, particularly in demand in winter. This traditional stew combines meat and charcuterie, carrots, leeks, turnips and potatoes for a long cooking that perfumes the whole house. Do not hesitate to cook it in advance, like most simmered recipes, Auvergne hotpot is even better reheated!
Ingredients :
- 1 kg Pork loin
- 500 g Pork belly
- 1 pork shoulder
- 500g Sausage
- 500g Carrots
- 500 g Leeks
- 500 g turnips
- 1 onion
- 10 Cloves
- 1 green cabbage
- 1kg Potatoes
- 1 bouquet garni
- 5 garlic clove(s)
- 100 g Duck fat
- Olive oil
- Salt
- Pepper
Preparation :
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1
The day before, immerse the salted pork belly in a basin of cold water and let it desalinate overnight.
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2
The next day, peel the potatoes, wash them and cut them into pieces. Wash the carrots, leeks and turnips, peel them and roughly chop them. Peel the onion and plant the cloves in it.
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3
Cut the cabbage into four and wash it, then blanch it for 2 minutes in a pot of boiling water. Stop the cooking by running it under cold water.
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4
In a Dutch oven, place the blade, the loin and the pork belly with a pricked onion and the bouquet garni. Cover with water, place on the heat and bring to a boil. Remove the foam, reduce the heat to medium and cook for 1h30 on a low boil, skimming occasionally.
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5
In another pot, heat a drizzle of oil and brown the carrots over high heat for 5 minutes. Add the cabbage and cook for 10 minutes over low heat. Add the leeks and the turnips, the garlic, the duck fat and count for 30 min more over low heat.
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6
Add the sausage and cook for another hour, stirring regularly. Finally add the potatoes and cook for another 30 minutes.
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7
Check that the meats are cooked. If this is the case, add them to the vegetable casserole, mix and let reduce for another 30 minutes. Adjust the seasoning if necessary and serve hot.
Tips
The original Auvergne hotpot recipe cooks the vegetables with the meat in water. A practical option but with which the taste of meat tends to dominate that of boiled vegetables! Stewed separately, they keep all their aromas and bring a nice extra flavor to the recipe. If they stick despite cooking over very low heat, moisten with a little broth or a drizzle of white wine. Note that the 2h45 cooking time indicated includes the cooking of meat and vegetables simultaneously.
