CookEat Recipe
Potatoes Au Lard
Six diced potatoes browned with salt pork and onion, then braised in white broth.
Method
Steps
Step 1
Prepare full white broth (bouillon blanc) once from 1360 g fresh veal bones and 18900 mL cold starting water.
Step 2
Bring to boil and skim; add four peeled carrots, two peeled turnips, two peeled onions, one parsley root, three leeks and two celery stalks.
Step 3
Cover and simmer for about four hours, then strain through cheesecloth.
Step 4
Reserve half a pint of strained broth for the potatoes.
Step 5
Cool unused stock promptly in shallow containers, then refrigerate or freeze.
Step 6
Brown diced raw cured pork-belly salt pork and onion with teaspoon butter for ten minutes.
Step 7
Peel, wash and cut six medium raw potatoes into half-inch dice. Add with the bay leaf, moisten with the reserved broth, season and mix.
Step 8
Cover and boil five minutes, then transfer covered pan to 200 °C oven for 40 minutes.
Step 9
Continue cooking until the potatoes are tender and the pork reaches 71 °C.
Step 10
Serve hot.
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