Boiled Pork Dinner
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INGREDIENTS ½ pound salt pork
1 salted shoulder hock of pork weighing 2-¼ pounds
½ pound salted pork rind
4 quarts cold water, for the meat
1 onion, peeled and stuck with a clove
Bouquet garni, made with 1 sprig thyme and 1 bay leaf tied together
4 peppercorns
1 small green cabbage
2 quarts water, for the cabbage
4 stalks celery
4 leeks, cleaned and split lengthwise
4 turnips, peeled
1 pound small potatoes, peeledSalt pork must be desalted, generally 6 hours to overnight, before cooking.
Place in a large bowl or pot, cover with cold water, and leave for the required time, changing the water at least 2 or 3 times (when you buy the pork, ask how long to desalt it).
Place the pork (belly, shank and rind) in a large pot, add 4 quarts cold water, the onion, bouquet garni, and peppercorns. Bring the water to a boil, skimming off any foam, then lower the heat and simmer for 1 hour and 15 minutes.
While the pork is cooking, prepare the vegetables. Cut the cabbage into 4 pieces. Bring 2 quarts of unsalted water to a boil in a large pot, add the cabbage, and boil for 10 minutes, then drain in a colander. Tie the celery and leeks together with kitchen string, and prepare the turnips and potatoes.
Add the vegetables to the pot with the pork, cover, cook for 30 minutes more.
To serve, lift the vegetables out with a slotted spoon and place them on a hot platter. Lift out the pork, slice it on a cutting board, place it on the platter with the vegetables, and serve, with plain or flavored Dijon mustards, black olives, and country-style bread on the side.
Serves 4 to 6