Petit Salé aux Pommes de Terre (Salted Pork with Potatoes)

Name: Petit Salé aux Pommes de Terre (Salted Pork with Potatoes)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 5 lb. salted pork shoulder and loin ribs, chine cracked; 10 medium yellow onions, peeled; 2 cloves; 2 carrots, peeled; 1 branch thyme; 2 bay leaves; 5 lb. small white potatoes, peeled; 8-10 tbsp. vegetable oil; Salt and freshly ground black pepper

Serves
serves 6-8

As a tradition this dish is served with the beaujolais nouveau each year at À la Cloche des Halles.

Ingredients

5 lb. salted pork shoulder and loin ribs, chine cracked
10 medium yellow onions, peeled
2 cloves
2 carrots, peeled
1 branch thyme
2 bay leaves
5 lb. small white potatoes, peeled
8-10 tbsp. vegetable oil
Salt and freshly ground black pepper

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Instructions

Step 1

Soak pork in a pot of cold water, changing water every hour for 4 hours. Drain, then cover pork again with cold water. Stud 2 of the onions with a clove each and add to pot, along with carrots, thyme, and bay leaves. Bring to a boil over high heat, reduce heat to low, cover, and simmer until meat is tender, 2–3 hours.

Step 2

About 1½ hours before pork is finished, preheat oven to 375°. Thinly slice remaining 8 onions. Toss onions and potatoes with oil in a large baking dish. Season generously with salt and pepper, then roast, stirring occasionally, until onions are soft and potatoes are browned, about 1½ hours. When pork is cooked, transfer to the baking dish and ladle some of the broth over meat and vegetables.

Soak pork in a pot of cold water, changing water every hour for 4 hours. Drain, then cover pork again with cold water. Stud 2 of the onions with a clove each and add to pot, along with carrots, thyme, and bay leaves. Bring to a boil over high heat, reduce heat to low, cover, and simmer until meat is tender, 2–3 hours.
About 1½ hours before pork is finished, preheat oven to 375°. Thinly slice remaining 8 onions. Toss onions and potatoes with oil in a large baking dish. Season generously with salt and pepper, then roast, stirring occasionally, until onions are soft and potatoes are browned, about 1½ hours. When pork is cooked, transfer to the baking dish and ladle some of the broth over meat and vegetables.