Pote lorren
France is one of the countries that traditionally used pots for preparing simple and hearty dishes, whose wonderful variety since the Middle Ages has pleased both peasants and kings. For example, pote is a thick stew of pork and cabbage.
Ingredients
Servings 6 servings- 500 g of smoked lard
- savoy cabbage
- 500 g white beans
- 6 leeks
- 6 potatoes
- salt
- 3 onions
- 1.2 kg pork (shoulder)
- 6 reps
- 6 smoked sausages
Cooking
Step 1
Pour the pork and lard with water in a large clay pot or pan with a thick bottom. Bring to a boil, season with salt and cook over low heat for 30 minutes.
Step 2
Add washed beans and cook for 2 hours.
Step 3
Cut the cabbage into 4 parts, blanch for 3 minutes. in boiling water, then dry. Peel the leek, coarsely chop the white part, remove the green part. Peel turnips and onions, add to the pan with beans and meat.
Step 4
Cook 30 minutes, then add cabbage, sausages and leeks. Boil potatoes separately in steam or in salted water.
Step 5
To serve, place the meat and vegetables on a serving platter.