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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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A delicious French classic! Ingredients:
pig skin |
salt pork or bacon cut into lardons |
pork shoulder deboned and cut into medium size pieces (rustic not uniform) |
sausages of your choice |
1 ham hock |
2 cups of white beans beans soaked overnight or canned |
2 onions diced |
2 carrots diced |
2 ribs of celery diced |
2 cloves of garlic |
1 leek diced and cleaned |
1 1/2 cups of stock |
1/2 cup of dry white wine |
4 tablespoons of parsley |
2 tablespoons of thyme |
1 tablespoon of oregano |
1 bay leaf |
topping |
1 1/2 cups of bread crumbs |
2 tablespoons of butter |
1 teaspoon of parsley, thyme, and oregano |
Directions:
1. Saute the salt pork in a large sauce pan, remove the crisp salt pork reserve this for the end of the dish. Sear the pork shoulder pieces remove and saute the onions, carrots, celery, garlic and leeks in the remaining drippings for 2 to 3 min add the herbs saute another 1 to 2 min deglaze the pan with wine add the beans ham hock browned pork shoulder pieces and stock bring to a boil then simmer covered for 30 min, uncover cook another 30 min.
2. in a large dutch oven place the pork skin like its a pie crust lining the entire dutch oven ladle in the beans into the bottom of the pot add the sausages cover with more beans continue until you're near the top. When the dutch oven is full fold the remaining pieces over the top and bake in a 350 degree oven for 45 min remove and add the topping turn the oven up to 375 and bake another 15 to 20 min
3. serve with the crispy lardons. you can also add pieces of duck confit with the sausages.
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