The Ardèche Pouytrolle

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The Ardèche Pouytrolle

The Ardèche Pouytrolle




Ingredients
Number of persons
-
8
+

1 kg of Swiss chard with a few rib ends

2 carrots

4 onions

1 stalk of celery

800 g fresh pork belly

1 kg of pork (shoulder or throat)

1 pig stomach

Thyme

Laurier

Pepper

Salt




Preparation
TOTAL TIME: 5 H
Preparation: 1 h
Cooking time: 4 h
Step 1
Cut the chard into small pieces and cover with salt to drain (about 2 hours).
Step 2
Dice the meat and breast.
Stage 3
Mince the carrots, onions and celery.
Step 4: Mince the carrots, onions and celery.
Powder the thyme and bay leaf.
Step 5
Squeeze the chard to extract the water and then mix with all the ingredients.
Step 6
Don't salt, the chard already is.
Step 7
Fill the stomach by stuffing it without overcrowding it, then sew it up.
Step 8
Wrap in a cloth sewn around it to prevent tearing of the stomach.
Step 9
Place it in a large casserole dish and cover with salt water.
Step 10
Cook for about 4 hours.
Stage 11
Can be eaten hot or cold, sliced.
I add my grain of salt





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