Entree: France – Champagne – Potée Champenoise (Champagne-region slow-cooked pork and root vegetable stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Pork shoulder, 1 lb 15 3/4 oz (900 g), cut into 1.97 in (5 cm) pieces
Ham hocks, 2 hocks (1 lb 15 3/4 oz (900 g) gross total); estimated cooked edible meat: 12 3/4 oz (360 g)
Smoked bacon, 7 7/8 oz (225 g), diced
Pork sausage, 4 sausages (14 1/8 oz (400 g) total), Toulouse-style or similar
Dry white wine, 1 cup (240 ml)
Chicken stock, 6 cups (1,440 ml)
Cabbage, 1 lb 15 3/4 oz (900 g) gross, cored and quartered; estimated edible amount: 1 lb 12 5/8 oz (810 g)
Potatoes, 1 lb 8 3/4 oz (700 g), peeled and halved or quartered
Carrots, 7 7/8 oz (225 g), peeled and cut into chunks
Turnips, 7 7/8 oz (225 g), peeled and cut into chunks
Leeks, 3, white and light green parts only, cleaned and cut into 0.984 in (2.5 cm) pieces; estimated edible amount: 10 5/8 oz (300 g)
Onions, 2 large, roughly chopped; estimated edible amount: 10 5/8 oz (300 g)
Garlic, 3 cloves, smashed; estimated edible amount: 5/16 oz (9 g)
Butter, 1 1/16 oz (30 g)
Vegetable oil, 2 tbsp (30 ml)
Bouquet garni, 1 (thyme sprig, 2 bay leaves, parsley stems); estimated total: 0.18 oz (5 g)
Black peppercorns, whole, 0.18 oz (5 g)
Salt, to taste; quantity not specified
Dijon mustard, 1 1/16 oz (30 g), for serving
Crusty bread, for serving; quantity not specified

Show original ingredient measurements

Pork shoulder, 900 g, cut into 5 cm pieces
Ham hocks, 2 hocks (900 g gross total); estimated cooked edible meat: 360 g
Smoked bacon, 225 g, diced
Pork sausage, 4 sausages (400 g total), Toulouse-style or similar
Dry white wine, 240 ml
Chicken stock, 1,440 ml
Cabbage, 900 g gross, cored and quartered; estimated edible amount: 810 g
Potatoes, 700 g, peeled and halved or quartered
Carrots, 225 g, peeled and cut into chunks
Turnips, 225 g, peeled and cut into chunks
Leeks, 3, white and light green parts only, cleaned and cut into 2.5 cm pieces; estimated edible amount: 300 g
Onions, 2 large, roughly chopped; estimated edible amount: 300 g
Garlic, 3 cloves, smashed; estimated edible amount: 9 g
Butter, 30 g
Vegetable oil, 30 ml
Bouquet garni, 1 (thyme sprig, 2 bay leaves, parsley stems); estimated total: 5 g
Black peppercorns, whole, 5 g
Salt, to taste; quantity not specified
Dijon mustard, 30 g, for serving
Crusty bread, for serving; quantity not specified

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the pork shoulder dry and season lightly with salt. Heat 1 tbsp (15 ml) vegetable oil in a large heavy pot over medium-high heat. Brown the pork in batches, then transfer it to a plate.
2. Add the diced bacon and cook until its fat renders and the pieces begin to brown, about 5 minutes. Remove most of the rendered fat, leaving about 1 tbsp (15 ml) in the pot.
3. Add the remaining 1 tbsp (15 ml) vegetable oil and the butter. Sauté the onions and leeks until softened and translucent, 6–8 minutes. Add the garlic and cook for 1 minute.
4. Return the pork shoulder to the pot with the ham hocks and bacon. Add the wine and scrape up the browned bits. Add the stock, bouquet garni, and peppercorns; bring to a gentle simmer.
5. Cover and simmer over low heat for 1½–2 hours, until the pork shoulder is beginning to become tender.
6. Add the carrots, turnips, and potatoes. Simmer partially covered for 30 minutes.
7. Nestle the cabbage quarters into the pot and add the sausages. Simmer for 20–30 minutes, until the meat and vegetables are tender.
8. Remove the ham hocks and sausages. Slice or shred the cooked ham-hock meat and return it to the pot; discard the bones and bouquet garni. Taste and adjust the salt.
9. Serve the pork and vegetables in bowls with some broth, Dijon mustard on the side, and crusty bread.

1. Pat the pork shoulder dry and season lightly with salt. Heat 15 ml vegetable oil in a large heavy pot over medium-high heat. Brown the pork in batches, then transfer it to a plate.
2. Add the diced bacon and cook until its fat renders and the pieces begin to brown, about 5 minutes. Remove most of the rendered fat, leaving about 15 ml in the pot.
3. Add the remaining 15 ml vegetable oil and the butter. Sauté the onions and leeks until softened and translucent, 6–8 minutes. Add the garlic and cook for 1 minute.
4. Return the pork shoulder to the pot with the ham hocks and bacon. Add the wine and scrape up the browned bits. Add the stock, bouquet garni, and peppercorns; bring to a gentle simmer.
5. Cover and simmer over low heat for 1½–2 hours, until the pork shoulder is beginning to become tender.
6. Add the carrots, turnips, and potatoes. Simmer partially covered for 30 minutes.
7. Nestle the cabbage quarters into the pot and add the sausages. Simmer for 20–30 minutes, until the meat and vegetables are tender.
8. Remove the ham hocks and sausages. Slice or shred the cooked ham-hock meat and return it to the pot; discard the bones and bouquet garni. Taste and adjust the salt.
9. Serve the pork and vegetables in bowls with some broth, Dijon mustard on the side, and crusty bread.