L'Enchaud - Slow-Cooked Pork Loin, Périgord styleTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: 4 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:104 kcal
Proteins:13.5 g
Fats:3.6 g
Carbohydrate:3.7 g
Fibers:0.6 g
Sugar:0.9 g
Cholesterol:41.4 mg
Sodium:75.2 mg
Calcium:23 mg
Energy:423 kcal
Proteins:55.1 g
Fats:14.7 g
Carbohydrate:15.1 g
Fibers:2.3 g
Sugar:3.7 g
Cholesterol:168.3 mg
Sodium:305.8 mg
Calcium:93.4 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1500
g
pork loin
2
pig's feet
45
ml
pork fat
2
heads of garlic
200
g
carrots
100
g
celeriac (celery root)
1
large bouqueut garni
2
large onions
250
ml
water or broth
thyme, bay leaf, parsley
black peppercorns
fine salt
*As accompaniments (optional)
1000
g
dandelions
small garlic toasts
METHOD
- Season the pork loin generously with garlic, roll it and tie it.
- Place a tablespoon of pork fat into a Dutch oven or large casserole, put in the pork and the two uncooked pig's feet, the vegetables, the bouquet garni (parsley, thyme and bay leaf), salt and pepper.
- Cook gently for four hours, adding a generous cup of broth after three hours. Then place in a terrine and cover with the strained liquid.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Chardonnay
CHEF'S NOTES
"Enchaud" can be eaten either hot or cold, and can also be preserved in jars - in which case it is eaten cold.
If you visit the Périgord region, you'll be served enchaud with sour little cornichon pickles.
A traditional recipe from the Restaurant d'en Face in Trémolat
