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.<\/p>\n
For 4 servings:<\/p>\n
– 1 ham hock
\n– 300 g salted pork belly
\n– 600 g salted pork shoulder
\n– 300 g salted pork ribs
\n– 2 Savoyard sausages
\n– 1 green cabbage
\n– 4 carrots
\n– 4 turnips
\n– 2 onions
\n– 8 potatoes
\n– 3 cloves
\n– Salt to taste<\/p>\n
1. Begin by peeling the vegetables. Wash the cabbage and quarter it. Stud the onions with cloves.<\/p>\n
2. Blanch the cabbage for 10 minutes in boiling salted water, then refresh immediately in cold water.<\/p>\n
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.<\/p>\n
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.<\/p>\n\n\n