Potée Alsacienne (Alsatian Smoked Pork and Cabbage Pot)
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Ingredients
- 200 g smoked pancetta, diced
- 500 g pork shoulder, diced
- 0.5 white cabbage, finely shredded
- 3 carrots, sliced
- 400 g waxy potatoes, peeled and diced
- 1 onion, sliced
- 900 ml chicken stock
- 1 tsp juniper berries, lightly crushed
- 2 bay leaves
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 38.4 g
- Carbohydrate
- 30.8 g
- of which sugars
- 13 g
- Fat
- 30.7 g
- of which saturates
- 10.6 g
- Fibre
- 6.7 g
- Salt
- 3.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pork shoulder and smoked pancetta into a large pot with the chicken stock, juniper berries and bay leaves.
- 2
Bring to the boil, skim off any scum, then reduce the heat and simmer gently for 35 minutes.
- 3
Add the onion, carrots and potatoes and simmer for 15 minutes.
- 4
Add the cabbage and simmer for a further 10-12 minutes until all the vegetables are tender and the pork is cooked through with no pink remaining.
- 5
Remove the bay leaves and season well.
- 6
Serve in deep bowls with plenty of the broth.
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