Savoyard Hotpot: A Hearty Mountain Dish
The Savoyard hotpot is a rustic and comforting dish, emblematic of mountain cuisine. This hearty meal combines various cuts of pork with seasonal vegetables, with green cabbage as the main component. Slow-cooked to perfection, it releases enticing aromas that fill the entire home. Ideal for chilly days, this dish is sure to satisfy those who enjoy large, nourishing family meals.
Ingredients
For 4 servings:
– 1 ham hock
– 300 g salted pork belly
– 600 g salted pork shoulder
– 300 g salted pork ribs
– 2 Savoyard sausages
– 1 green cabbage
– 4 carrots
– 4 turnips
– 2 onions
– 8 potatoes
– 3 cloves
– Salt to taste
Preparation
1. Begin by peeling the vegetables. Wash the cabbage and quarter it. Stud the onions with cloves.
2. Blanch the cabbage for 10 minutes in boiling salted water, then refresh immediately in cold water.
Final Steps
In a large pot, place the pork belly, shoulder, ribs, and ham hock. Cover with cold water. Add the onions, carrots, and turnips. Season with a pinch of salt and bring to a boil. Skim the surface and let it cook on medium heat for about 60 minutes. Halfway through, add the blanched cabbage, potatoes, and sausages.
When ready to serve, slice the pork pieces. Arrange the cabbage quarters on a serving dish, and distribute the pork and other vegetables around it. Keep the broth and serve it separately with slices of toasted country bread.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.