Potée Lorraine

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder, cut into chunks 1.5 kg (3.3 lbs) pork shoulder, cut into chunks
• 200 g (7 oz) smoked bacon, diced 200 g (7 oz) smoked bacon, diced
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks 4 potatoes, peeled and cut into chunks
• 2 leeks, sliced 2 leeks, sliced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• 250 ml (1 cup) white wine 250 ml (1 cup) white wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
2. 2.
   Season the pork shoulder with salt and pepper. In the same pot, brown the pork in the bacon fat until golden on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, sauté the onions and garlic until they become translucent.
4. 4.
   Add the carrots, potatoes, and leeks to the pot and cook for a few minutes.
5. 5.
   Return the bacon and pork to the pot. Add the bay leaves, thyme, rosemary, chicken or vegetable broth, and white wine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Season with additional salt and pepper if needed.
8. 8.
   Serve the Potée Lorraine hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Smoked bacon — Opt for thick-cut smoked bacon to add a robust smoky flavor to the stew.
• White wine — Use a dry white wine such as Sauvignon Blanc or Chardonnay to enhance the flavors of the stew.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of apple cider vinegar to the stew.
• Serve the Potée Lorraine with crusty bread to soak up the delicious broth.
• If you prefer a thicker stew, you can mash some of the cooked potatoes and carrots to create a thicker consistency.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Potée Lorraine in deep bowls, allowing the guests to savor the rich broth and tender pork. Garnish with fresh herbs such as parsley or chives for a pop of color and freshness.

Presentation advice

Present the Potée Lorraine in a rustic and inviting manner. Use a large serving dish or individual bowls to showcase the vibrant colors of the stew. Place a sprig of fresh thyme or rosemary on top as a garnish.