Dish

Potée Lorraine

Potée Lorraine is made with a variety of pork cuts, such as ham hocks, bacon, and sausage, as well as vegetables like cabbage, carrots, and potatoes. The dish is typically simmered for several hours to allow the flavors to meld together. It is often served with crusty bread and a glass of red wine.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Potée Lorraine has been a staple of Lorraine cuisine for centuries. It was originally made by farmers who would use the pork they raised on their farms. Today, it is a popular dish in many French restaurants and is often served during the winter months.

Dietary considerations

Potée Lorraine is a high-protein dish that is rich in flavor and nutrients. However, it is not suitable for those with pork allergies or who do not consume alcohol.

Variations

There are many variations of Potée Lorraine, with some recipes calling for the addition of beans or lentils. Some versions also include sauerkraut or other pickled vegetables.

Presentation and garnishing

Potée Lorraine is traditionally served in a large earthenware pot, with the pork and vegetables arranged in layers. A sprig of fresh thyme or parsley makes a beautiful garnish.

Tips & Tricks

To add more flavor to the stew, try browning the pork before adding it to the pot. You can also add a splash of apple cider vinegar for added acidity.

Side-dishes

Crusty bread and red wine are the perfect accompaniments to Potée Lorraine. A full-bodied red wine, such as Pinot Noir or Syrah, pairs well with the dish.