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How to Make Homemade Porchetta Romana

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Porchetta Romana is a classics street food from Rome. Learn how you can make it at home without buying an entire pig.

Rome 2

Rome by 9yrs Francesco Tobin from the series: Villages 2016

Life was different before the first McDonald’s opened in Rome in Piazza di Spagna.

As teenagers growing up in Rome in the 70’s, we wouldn’t crave the BigMac.

Our Vespa’s gatherings were organized around Porchetta Romana Food Stalls and the Grattachecca Kiosk, serving crushed ice with fresh fruits.

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Porchetta Romana is a large cut of pork (almost half), wrapped in its rind and flavoured with herbs.

It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta.

Usually sold in busy streets, markets and outside the football stadium, it was the food to have at every street food festivals.

The most famous La Sagra dei Castelli Romani!

Porchetta Guardian

Porchetta Romana Farmers market Rome

Roman Porchetta 45_4_1

You can imagine my surprise when I came across the recipe on FOOD52, an American food community.

The author was Pierino, a food writer and a “Romanista Curva Sud” activist, now living in California.

 

Pierino has a remarkable skill; he takes traditional Italian and French (but not only) recipes and with artistic creativity explains them with hands-on guidelines suited for an international audience. 

While he does that, he doesn’t forget to entertain you with intricate stories and triggering a good laugh.

Pierino recipe

Pork Cuts english vs italian

The difficulty in adapting local recipes for a larger international audience is the availability of the ingredients.

While the internet gives you access to recipes worldwide, finding the right ingredients is often the challenge that blocks you from making them.

Indian spices, Asian sauces, Italian cheese are only a few of my burdens when cooking around the world.

Cuts of meat and their names are also tricky, which is why I invested so much time in creating these charts.

 

 

I was pleased to see how Pierino was able to recreate a Roman street delicacy with a recipe suited for home cooking.

If you want to make a Porchetta Romana at home, you cannot cook the same huge cut traditionally used in Rome.

So Pierino suggests to use a smaller cut: 

Picnic shoulder (Eng.); Épaule (Fr.); Spalla (It.)

Pig chart 13

Roman Porchetta 5_1_1

I couldn’t miss this opportunity to try, so I headed to my favourite butcher and bought the Picnic Shoulder.

Unfortunately, there was no rind attached, and I missed the crackling.

But nevertheless, the result was fantastic and it is a perfect idea for an outdoor picnic in your own garden.

Pierino serves the Porchetta Romana with a salsa verde, which I did not make, yet.

I finished my supply of capers from Calabria and I will wait to replenish it this summer before I try it. I wouldn’t want to compromise the Salsa with ingredients not up to its standard.

After last night's tragic event in Nice (#AttentatNice), we will stay put this weekend cooking the “street food” Porchetta at home.

Determined not to give in to fear, and soon go back to ‘normal’ life.

 

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Roman Porchetta 2_1_1

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Ingredients:

  • 2 kilos of picnic shoulder
  • 1 fistful of kosher salt
  • ground white pepper
  • 3 cloves garlic
  • 2 shallots, minced
  • 1 bunch fresh chives, chopped (optional)
  • 1 tablespoon fennel pollen, or alternatively fennel seed ground in a spice grinder.
  • 2 branches fresh rosemary, leaves finely chopped
  • 1 cup good olive oil
  • 1 cup white wine (for basting)

6 or 8 crusty Italian sandwich rolls

 

Mince the rosemary with the garlic and finely chop the shallots 

Roman Porchetta 9_3_1

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Mix all the spices in a bowl with the olive oil, and rub them around and inside the pork.

If your pork has the rind, make some diamond cuts, insert the herbs inside.

 

 

 

 

 

Make sure the pork is well covered with spices, even inside the cut where the bone was removed.

Roman Porchetta 16_3_1

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Roman Porchetta 25_2_1

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As Pierino suggests: “Re-form the ham and then tie it up like a salami, or a fetish model, using one long single piece of cooking twine.”

 

 

 

 

 

 

Place the ham in a roasting pan and cook it in a hot oven at 250 C for 20 minutes.

 

Roman Porchetta 27_4_1

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Baste the pork with white wine and reduce the oven heat to 180 C.

 

 

 

 

 

 

Baste it with white wine every 20 minutes and put the pork back in the oven until it reaches the internal temperature of 65 C.

It will take a couple of hours.

 

Roman Porchetta 34_2_1

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Once it is ready, let it rest for 10 minutes before you cut the slices.

 

 

 

 

 

 

Cut it in thin slices and serve it in a crusty Italian bread.

It will feed a crowd!

 

Enjoy,... we look forward to hearing from Pierino again in the near future.....!

 

 

Roman Porchetta 37_5_1

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flavour homemade porchetta Romana

As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.

I use a Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.

I use a Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

flavour homemade porchetta Romana

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Homemade Porchetta Romana recipe
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5 from 6 votes

Porchetta Romana Recipe

Porchetta Romana is a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Sandwich
Cuisine: Italian
Servings: 8 people
Calories: 695kcal

Ingredients

  • 2 kg pork picnic shoulder
  • 3 cloves garlic
  • 2 shallots minced
  • 1 bunch fresh chives chopped (optional)
  • 1 tbsp fennel pollen alternatively fennel seed ground in a spice grinder
  • 2 branches fresh rosemary leaves finely chopped
  • 1 cup olive oil
  • 1 cup white wine (for basting)
  • 1 fistful kosher salt
  • ground white pepper
  • 8 crusty Italian sandwich rolls

Instructions

  • Mince the rosemary with the garlic and finely chop the shallots
    aromatic flavours for porchetta Romana
  • Mix all the spices in a bowl with the olive oil, and rub them around and inside the pork. If your pork has the rind, make some diamond cuts, insert the herbs inside.
    flavour homemade porchetta Romana
  • Make sure the pork is well covered with spices, even inside the cut where the bone was removed.
    rubbing homemade portchetta romana
  • As Pierino suggests: “Re-form the ham and then tie it up like a salami, or a fetish model, using one long single piece of cooking twine.”
    Roman Porchetta preparing
  • Place the ham in a roasting pan and cook it in a hot oven at 250 C for 20 minutes.
    cooking homemade porchetta Romana
  • Baste the pork with white wine and reduce the oven heat to 180 C
    wine basting porchetta romana
  • Baste it with white wine every 20 minutes and put the pork back in the oven until it reaches the internal temperature of 65 C. It will take a couple of hours.
    cooking homemade porchetta romana
  • Once it is ready, let it rest for 10 minutes before you cut the slices.
    roasted homemade porchetta romana
  • Cut it in thin slices and serve it in a crusty Italian bread.
    homemade porchetta romana

Notes

Calories 695 calories per serving
Fat 39 gr per serving
Carbohydrates 63 gr per serving
Cholesterol 165 mg
Proteins 56 gr per serving
Sugar 8 gr per serving
Sodium 637 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
Here is the Porchetta Romana Recipe, a famouse street food from Rome. You can make it at home without having to buy the entire pig like they do in Rome. #yourguardianchef #Italianrecipe #pork

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Porchetta Romana Recipe

by 12 Comments

Here an easy Porchetta Romana recipe you can make at home.

Roman Porchetta 45_4_1

It is usually made with a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta.

Jump to Recipe :  Print Recipe

Commonly sold in busy streets, markets and outside the football stadium, it was the food to have at every street food festivals in Rome.

Pierino, a food writer and a “Romanista Curva Sud” activist now living in California, was able to recreate a Roman street delicacy with a recipe suited for home cooking.

Save

Save

Save

As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.

I use an Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

flavour homemade porchetta Romana

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Homemade Porchetta Romana recipe
Print Recipe
5 from 6 votes

Porchetta Romana Recipe

Porchetta Romana is a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Sandwich
Cuisine: Italian
Servings: 8 people
Calories: 695kcal

Ingredients

  • 2 kg pork picnic shoulder
  • 3 cloves garlic
  • 2 shallots minced
  • 1 bunch fresh chives chopped (optional)
  • 1 tbsp fennel pollen alternatively fennel seed ground in a spice grinder
  • 2 branches fresh rosemary leaves finely chopped
  • 1 cup olive oil
  • 1 cup white wine (for basting)
  • 1 fistful kosher salt
  • ground white pepper
  • 8 crusty Italian sandwich rolls

Instructions

  • Mince the rosemary with the garlic and finely chop the shallots
    aromatic flavours for porchetta Romana
  • Mix all the spices in a bowl with the olive oil, and rub them around and inside the pork. If your pork has the rind, make some diamond cuts, insert the herbs inside.
    flavour homemade porchetta Romana
  • Make sure the pork is well covered with spices, even inside the cut where the bone was removed.
    rubbing homemade portchetta romana
  • As Pierino suggests: “Re-form the ham and then tie it up like a salami, or a fetish model, using one long single piece of cooking twine.”
    Roman Porchetta preparing
  • Place the ham in a roasting pan and cook it in a hot oven at 250 C for 20 minutes.
    cooking homemade porchetta Romana
  • Baste the pork with white wine and reduce the oven heat to 180 C
    wine basting porchetta romana
  • Baste it with white wine every 20 minutes and put the pork back in the oven until it reaches the internal temperature of 65 C. It will take a couple of hours.
    cooking homemade porchetta romana
  • Once it is ready, let it rest for 10 minutes before you cut the slices.
    roasted homemade porchetta romana
  • Cut it in thin slices and serve it in a crusty Italian bread.
    homemade porchetta romana

Notes

Calories 695 calories per serving
Fat 39 gr per serving
Carbohydrates 63 gr per serving
Cholesterol 165 mg
Proteins 56 gr per serving
Sugar 8 gr per serving
Sodium 637 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
Here is the Porchetta Romana Recipe, a famouse street food from Rome. You can make it at home without having to buy the entire pig like they do in Rome. #yourguardianchef #Italianrecipe #pork

Pork Cuts Names And How to Cook Them

by 2 Comments

(Pork Cuts Charts Free Download at the end)

Organic farming Lavancia 7_3_1_1

Pork is a very common meat in many countries, however, many people know and tend to cook the same pork cuts.

It is a shame, as practically every part of the pig can be cooked and eaten; also using most of the pig’s meat is a way of honouring its death.

Some less obvious pork cuts were historically used out of necessity, when food was scarce, for example during the war when poor people could not afford to buy premium cuts.

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Though some of the less appealing parts of the pig have a wonderful flavour, and with time they have earned an honoured place among traditional recipes. 

I decided to conduct some research and make a list of all the edible parts of the pig with their names in English, French and Italian. In addition, I added a brief description of how they are used with some suggestions on how to cook each pork cuts.

I hope this chart will help you to discover some interesting recipes, so you will not miss out on those delicacies. Even if some pork cuts might be at first less appealing than others.

Pig chart

 

Pig chart 1

  1. Ham (Eng.); Jambon (Fr.);  Cosciotto, Prosciutto (It.) : because of its large dimensions, it is often used for festivities. In the Anglo-Saxon countries, it is used as a Christmas roast, while in Italy and France it is mostly used to make cooked or cured ham (Jambon, prosciutto di  Parma o Culatello the part closer to the tail). That is why in Italy and France it is difficult to find it plain to roast at home,  as in the Anglo-Saxon countries.

2. Hocks, shank (Eng.); Jarret (Fr.), Jambonneau , Gretti o Stinchi (It.): it is the upper part of the feet and is usually cooked slowly in a stew. It releases a lot of flavours and makes a thick broth. In some Anglo-Saxon countries, it is often sold cured or smoked.

Pig chart 2

 

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Pig chart 3

3. Tenderloin (Eng.); Filet mignon (Fr.); Filetto (It.): This is the leanest cut of meat, it can be cooked roasted, grilled, fried or barbecued. Personally, I either cut it in slices, stir fry it and deglaze with Marsala or stuff it and cook it in the oven. Here are a recipe and a short video tutorial on how to stuff tenderloin. You can use the stuffing I recommend in the recipe or make your own.

 

4. Loin end roast (Eng.); Pointe (Fr.); Punta di filetto (It.): this part is not as lean as the loin and is uneven in its shape. It is often used for sausages or mince. You can use it to make: Beef Sausage Hand Pie

Pig chart 4

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Pig chart 5

 

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5. Loin (Eng.); Filet (Fr.); Sottofiletto, Nodini (It.) : it is a lean part of the pork, similar to pork chops but without the bone.

It is usually cut whole in a cylindrical shape and roasted.

As a matter of interest, I always cut my meat over a dedicated meat board as it is more hygienic.

I use an Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

stuff the pork loin

pork cooked in milk 5_1_1

It cannot cook for too long as it is a very lean cut and tends to dry too much. I usually roast it with apple or pineapple.

A famous Italian recipe is Loin cooked in milk and flavoured with truffles.

6. Pork chops (Eng.); Carré de Côte (Fr.); Carre, Lonza, Braciole (It.). It is the same cut as the loin but with the bones. The chops are cut in between the bones and are usually grilled or barbecued.

Pig chart 6

 

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Pig chart 7

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7. Neck, Spare rib roast (Eng.); Échine (Fr.); Coppa, Capocollo (It.). It is a marbled meat, situated between the upper neck and the carre, loin.

In Italy is dried and cured and sold as cold meat: coppa or capocollo (see article 4 alternative to the beach lunch kiosk). If raw it can be used for a roast.

 

8. Boston Butt (Eng.); Palette (Fr.); Paletta (It.). It is the upper part of the shoulder, a tougher cut than the shoulder. It can be cooked roasted or on the barbecue.

This piece is used to make salami, Cotechino ( traditionally eaten at New Year), Nduja (which I served at Lunch with LT) and Mortadella, also called Bologna in the USA and hot dogs.

In France, it is traditionally used in the Cassoulet

Pig chart 8

Pig chart 9

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9. Rib tips (Eng.); Plat de cotes (Fr.); Puntine (It.): they are the top end of the ribs, and chewier as they have more cartilage than the top ribs. Some people prefer those to the Spare ribs. They are cooked the same way as the ribs here below.

 

 

10. Spare ribs (Eng.); Travers de cote (Fr.); Costine, Puntine, Custaioli (It.): they are the continuation of chops’ bone. They are lightly marbled and full of flavour. Sometimes they are cut perpendicular to the bone Flanken-cut, but most commonly they are cut parallel to the bone, called the English-cut.

Pig chart 10

 

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Pork ribs 3_1_1

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Ribs are usually cooked roasted, broiled or on a barbecue seasoned with a sweet and sour sauces.

 

 

11. Jowl (Eng.); Gorge (Fr.); Guancie, Guanciale (It.) it is relatively lean but very moist. In Italy is cured and smoked and used as bacon / pancetta to flavour dishes like for example the traditional Pasta alla Carbonara

Pig chart 11

Pig chart 12

12. Bacon (Eng.); Poitrine (Fr.); Pancetta (It.): used for breakfast in the Anglo-Saxon countries, even if cut differently depending on the country. In Italy and France is used smoked or plain to add flavour in many dishes.

 

 

fig 3 Cassoulet meat

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Pig chart 13

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13. Picnic shoulder (Eng.); Épaule (Fr.); Spalla (It.) : this cut is lightly marbled and full of flavour. Usually used for sausages and chipolatas, it is excellent roasted as the fat keeps the meat very moist. It is reasonably priced and if roasted whole can feed an army!  

As it is a big cut of meat, it can be used for Christmas ham roast.

Good to know, if you live in France or Italy where the typical ham to roast is more difficult to find. 

Pierino, a food writer and a “Romanista Curva Sud” activist now living in California, suggests to make the Porchetta Romana, and here is his recipe.

 

Pig chart 14

14. Head (Eng.); Tête (Fr.); Testa (It.); not everybody’s cup of tea, but when food was scarce, all parts of the pig were eaten, including ears, nose, and tongue.

It is a tradition within the Italian countryside to kill a pig in the winter and celebrate with a feast called “La maialata”.

Every part of the pig is used and nothing is wasted, not even the offal.

They are boiled in pig fat and eaten as a delicacy to those who appreciate them.

I served it to my Michelin Star Chef guests at Lunch with LT and they loved it.

 

 

 

Curcuci_62_1

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Pig chart 15

 

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15. Feet (Eng.); Pieds (Fr.); Piedini (It.): In Italy, the pork feet are emptied and stuffed with sausage meat (Paletta) to make the classic New Year dish Cotechino. I know, I was never a fan of that but it is a tradition in Italy. If I can, I skip it!

Other pork cuts we should not forget are:

  • Pork rind (Eng.); Couenne (Fr.); Cotenna (It.) : Pig skin to make cracklings, a global roasted delicacy
  • The generic term Lard in English and French, Lardo in Italian is used to describe pig fat, mostly located in the upper part of the back over the loin. It has the pork rind attached and it is often mixed with the meat to make sausages and salami.
  • Pig lard (Eng.), Saindoux (Fr.), Sugna o Strutto (It.): it is made by boiling the lard to separate it from the rind. The fat located inside the pig is also used; it is softer and has fewer cartilages attached. It is used for cooking and baking.

 

If you got inspired, you can download your free charts of pork cuts here below to bring them with you to the supermarket.

Here you can read where I buy my food on the Cote d' Azur 

And if you have a suggestion or a recipe to share, write in the comments below.

If you want to buy different cuts of meat and you don’t speak the language, find my charts with names translated into French and Italian also for cuts for lamb, beef to BBQ, and What are calamari, squid, cuttlefish, and Octopus.

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Traditional Cassoulet Recipe

by 3 Comments

The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd, so here is the Cassoulet recipe

fig 21 CassouletSo here is the recipe:

Jump to Recipe :  Print Recipe

Cooking a Traditional Cassoulet is a long process, and with so many versions it has not been easy. and you can read more in the article How to cook a traditional French Cassoulet

I tried to simplify it and asked my English friend and photographer Paul Oatway, a “Local” from Cannes, to illustrate each step.

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For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Traditional French Cassoulet recipe
Print Recipe
5 from 3 votes

Traditional Cassoulet Recipe

The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 3 mins
Course: Main Course
Cuisine: French
Servings: 10 people
Calories: 340kcal

Ingredients

Meat

  • 600 gr pork shoulder roast on the bone in French: palette de porc
  • 600 gr pork belly in French: poitrine de porc
  • 4 Toulouse sausages equivalent of 600 gr
  • 1 tin preserved duck legs in French: confit de canard
  • 2 cuts lamb shoulder with bone (my personal inspiration)

Vegetables and Herbs

  • 750 gr Haricot Tarbais (any other type of white bean is not “traditional”)
  • 2 onions
  • 1 stalk of celery
  • 2 carrots
  • 1 garlic head
  • 1 bunch of parsley
  • 200 gr bread crumbs
  • 1 leek
  • 1 small tin concentrated tomato paste
  • 2 bay leaves
  • 1 bunch of thyme
  • duck fat or olive oil
  • salt and pepper grains

Instructions

The day before

  • To cook a Cassoulet you need to plan a day ahead of time, as the beans need to soak in water overnight.
    Cassoulet Toulousain beans Haricot Tarbais

The meat

  • First, all meats should be cooked separately. Start by searing the pork shoulder with olive oil, salt and pepper and cook it in a hot oven (200 C) for 30 minutes (you will use this pan to make gravy). At the same time, but in a separate pan, cook the Toulouse sausages.
    Traditional French Cassoulet pork shoulder
  • Open the tin of confit de canard and pour it with its fat into a frying pan.
    Traditional French Cassoulet confit de canard duck legs
  • Fry it at medium heat for 15 minutes, turning it half way during its cooking time.
    Traditional French Cassoulet duck confit de canard
  • Once the duck is ready, place it over layers of kitchen paper to dry out the fat. As it cools down to room temperature, separate the meat discharging skin and bones.

Vegetable and beans

  • Chop all the vegetables and prepared 2 bouquet garni, using a leek leaf wrapped around a laurel leaf and some thyme.
  • In one pot sear the two pieces of lamb and stir fry some of the vegetables with olive oil. Then add 2 lt of water, 1 bouquet grani, 1 tbsp of salt and 4 pepper grains to make a stock. Let it boil for 1 hour.
    lamb stock
  • In a casserole sear the pork belly, stir fry the rest of the vegetables and deglaze with the tomato paste. Cover with water and add 4 garlic cloves, 1 tbsp of salt, 4 pepper grains and the second bouquet grani. Cook it for 45 minutes.

Assembly

  • Most of the ingredients are now ready, the beans should be half cooked and any extra water should be discharged.
  • Cut all the pre-cooked meat into chunks.
    Traditional French Cassoulet cooked meat
  • Grate the bread crumbs with 3 garlic cloves and plenty of parsley.
  • Deglaze the roasting pan where you cooked the pork with some water to make the gravy.
    Traditional French Cassoulet gravy
  • Removed the bouquet grani from the lamb stock and add the vegetables to the beans.
    lamb stock
  • Heat the oven at 180 C.
  • Rub the casserole base with a clove of garlic, and laid the first level of beans.
  • Alternated the meat with the beans finishing with beans on the top. Pour the gravy and lamb stock into the pot until the liquid reaches the top level, but do not cover it completely.
  • Completed the topping with the flavoured breadcrumbs and sprinkled with olive oil.
  • The Cassoulet needs to cook in the oven for 3 hours, but every hour it requires some attention. After the first hour of cooking, take it out of the oven and push the breaded crust with a wooden spoon down into the beans. Take this opportunity to check if the beans are too dry, and if they are, add some of the stock. Do the same after 2 hours ....
  • ....and after the 3rd hour the Traditional Cassoulet is finally ready to enjoy.

Notes

Calories 570 calories per serving
Fat 21 gr per serving
Carbohydrates 27 gr per serving
Proteins 41 gr per serving
Sugar 4 gr per serving
Sodium 1706 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Traditional French Cassoulet made with beans pork, duck and saussages #yourguardianchef #frenchfood #onepot
 

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How to Cook a Traditional French Cassoulet

by 10 Comments

Traditional French Cassoulet...and what “traditional” means anyway !

fig 1 Cassoulet

The traditional French Cassoulet is probably one of the best known French dishes. Originating from the Languedoc Region, it is essentially a white beans stew with pork and other cuts of meat....

“Easier said than done !”

Jump to Recipe :  Print Recipe

As a “Local” Italian living in France for the past 7 years, I decided it was time for me to conquer the Traditional Cassoulet and cook it at home. To validate my success, I called my friend, foodie and photographer Paul Oatway; an English “local” in France for the past 20 years.

An Italian and an Englishman cooking the Traditional French Cassoulet?
At least we will not be biased by our Traditions.

A Traditional Cassoulet can take various forms. Larousse Gastronomique (amazon affiliate link) identifies 3 types of Cassoulet called the “Trinity”:

The Father: the cassoulet from Castelnaudary

The Son: from Carcassonne

The Holy Ghost: the one from Toulouse

The first one is the oldest and is made mostly using pork: loin, ham, leg, sausage and fresh rinds. The cassoulet from Toulouse is the same as the Castelnaudary, but with less meat and lard. The cassoulet from Carcassonne uses mutton and partridge.... and that is not all. Many more varieties of Cassoulet exist, even ones made with fish!

So in 1966, the Etats généraux de la gastronomie française intervened with a decreed about the definition of Traditional Cassoulet. Whichever meat was used, it should be in the following portions: 30% pork, mutton or preserved goose, 70% beans, and should be flavoured with stock, fresh pork rinds, herbs and vegetables.

Although this is helpful, it still remains rather vague!

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Shopping

After reading and researching about the Traditional French Cassoulet, I headed to my favourite butchers in La Colle sur Loup to buy all the ingredients: Patrick, Fred and Severne
fig 2 Butchers

As usual there was a long queue at the butcher stand, and when my turn arrived I asked:  “I need the meat to make a Traditional Cassoulet, as you are French and I am Italian, can you please tell me what I should buy?”

Immediately an animated discussion started among the butchers and all the people queuing. Everyone was ready to help with suggestions and recommendations.

The French are very similar to the Italians: we take our food seriously!

Thanks to a lady from Toulouse who was leading the debate, after 30 minutes of lively conversation accentuated by statements, arguments, analysis and conclusions, we finally reached a consensus on how to make the “Traditional Cassoulet”.

Once agreement was reached, I proceed with my shopping:

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fig 3 Cassoulet meat

The meat:

  • 600 gr of pork shoulder roast with bone (also called picnic shoulder); in French palette de porc
  • 600 gr of pork belly; in French poitrine de porc
  • 4 Toulouse sausages equivalent of 600 gr
  • 1 tin of preserved duck legs; confit de canard
  • 2 cuts of lamb shoulder (NB: optional)

 

NB: As I like the flavour of lamb, and officially mouton is one of the meats used for the Cassoulet in Carcassonne, I also bought 2 cuts of lamb shoulder to make a stock. Though lamb was not named by my fellow shoppers as a cut of meat required for the “Traditional Cassoulet”, and since I did not want to offend anybody, I bought it on the pretence that I needed it for something else. Luckily nobody noticed it, and Fred with a nod of approval, served me the lamb without making any comments.

P1050851_1_1

Cassoulet Haricot Tarbais

From the garden and pantry:

  • 2 bay leaves
  • 1 bunch of thyme
  • olive oil (Traditionally duck fat is used instead, but as my doctor might be reading this she told me to watch my cholesterol)
  • salt and pepper grains

The beans:

750 gr of Haricot Tarbais - unanimous consensus: no other white beans should be used, EVER!

The vegetables and the herbs:

  • 2 onions
  • 1 stalk of celery
  • 2 carrots
  • 1 garlic head
  • 1 bunch of parsley
  • 200 gr of bread crumbs
  • 1 leek
  • 1 small tin of concentrated tomato paste (fundamental to “Traditional Cassoulet”)

Cassoulet herbs and vegetables

fig 5 Cassoulet bean

The cooking

To cook a traditional French Cassoulet you need 2 to 3 days of preparation. The beans need to soak in water overnight, so I had all my ingredients ready from day 1.

Day 2 Paul arrives to help, witness and photograph the entire processes.

Step 1

First, all meat should cook separately, so we started by searing the pork shoulder with olive oil, salt and pepper and cook it in a hot oven for 30 minutes. At the same time, but in a separate pan, we also cooked the Toulouse sausages.

Fig 6 Cassoulet pork roast

Fig 7 cassoulet vegetables

Step 2

We chopped all the vegetables and prepared 2 bouquet garni using a leek leaf wrapped around a bay leaf and some thyme.

Step 3

In one pot I seared the two pieces of lamb and stir fried some of the vegetables with olive oil. I then added 2 lt of water, 1 bouquet grani, 1 tbsp of salt and 4 pepper grains to make a stock. If you also decide to use a lamb stock, make sure the lamb has the bones as they add a lot of flavour and texture. I boiled it for 1 hour.

Fig 8 Cassoulet lamb stock

Fig 9 Cassoulet beans

Step 4

In a casserole I seared the pork belly, stir fry the rest of the vegetables and deglaze with the tomatoes paste. I covered it with water and added 4 garlic cloves, 1 tbsp of salt, 4 pepper grains and the second bouquet grani. I cooked it for 45 minutes. If you want to speed up the process you can cook it in a pressure pan for about 10 minutes.

Step 5

Paul took over the duck, and after pouring it with its fat into a frying pan, he fried it at medium heat for 15 minutes, turning it half way through its cooking time.

The duck confit is not very appealing when you first open the tin, but once the fat starts melting and the meat browning the fragrance of the frying meat becomes irresistible. Was that why Paul took over the duck?

Fig 12 Cassoulet duck 468 x 280

Step 6

Once the duck was ready, Paul took it out of the frying pan and put it over layers of kitchen paper to dry out the fat. As the duck legs cooled down to room temperature, Paul separated the meat discharging skin and bones.

Most of the ingredients were now ready, the beans half cooked and any extra water discharged.

Fig 13 Cassoulet beans

Fig 14 Cassoulet cooked meat

The Challenge

It was getting late and I asked Paul what time he had to leave. That is when I discovered he could not answer because he was chewing on a piece of duck.....

One of the big challenges of making a traditional French Cassoulet is to stop people from eating the meat once all the pieces are pre-cooked. You still have to put beans and meat together and cook it in the oven to finish the dish. Not obvious!

Unfortunately, as soon as the scent of roasted meat filled the house, even my husband and sons came into the kitchen searching for the origin of that delicious aroma.

I quickly hid the remaining duck, sausages and meat. All the ingredients were ready, but the Cassoulet still needed to cook in the oven for another 3 hours.

It was too late, hunger was building up!

I had to quickly feed them with something else, and continue the Cassoulet the next day.

Woah! I almost lost the required 30% of meat decreed by the Etats généraux de la gastronomie française.

The Assembly

Day 3

Before Paul arrived the next day, I bought a load of fresh baguettes from one of the nicest bakeries in the area. I had to divert the attention from the roasted meat and the fragrance of fresh bread did the trick. After an abundant breakfast, we proceeded with the assembly of the Cassoulet.

 

Step 7

I grated the bread crumbs with 3 garlic cloves and plenty of parsley. Then I deglazed the roasting pan where I cooked the pork with some water to make the gravy. Finally I removed the bouquet grani from the lamb stock and add the vegetables to the beans

Fig 18 Cassoulet ingredients

Step 8

Before proceeding , Paul and I tasted all ingredients for salt. Once the Cassoulet is composed it would have been too late to make any adjustments.

All was ok, and our abundant breakfast kept our hunger at bay. We were ready to start.

So after scraping the casserole base with a clove of garlic, I laid the first level of beans.

I then alternated the meat with the beans........

 

Fig 19 Cassoulet

Fig 20

....finishing with beans on the top.  I poured the gravy and lamb stock into the pot until the liquid reached the top level, but did not cover it completely. I completed the topping with plenty of breadcrumbs, garlic, parsley and sprinkled with olive oil.

The oven was heated to 180 C.

Step 9

The Cassoulet needs to cook in the oven for 3 hours, but every hour it requires some care. After the first hour of cooking,

I took it out of the oven and pushed the breaded crust with a wooden spoon down into the beans and took the opportunity to check if the beans were too dry.

They were, so I added some of the stock. I did the same after 2 hours and after the 3rd hour finally the Traditional Cassoulet was ready.

What a success!

 

fig 21 Cassoulet

Fig 22 Cabbage

It was a long process, however the Cassoulet fed a small army!

I served it with shredded cabbage cooked with vinegar, which helped to break the heaviness of the meat.

The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast.

 

So what are the secrets for making a delicious Traditional Cassoulet?

Definitely buy the right beans and cuts of meat, make sure the beans absorb all the flavours, use plenty of garlic...and a lot of patience!

 

fig 23 Cassoulet meat

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You can print or save the Traditional French Cassoulet recipe here below:

Traditional French Cassoulet recipe
Print Recipe
5 from 3 votes

Traditional Cassoulet Recipe

The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 3 mins
Course: Main Course
Cuisine: French
Servings: 10 people
Calories: 340kcal

Ingredients

Meat

  • 600 gr pork shoulder roast on the bone in French: palette de porc
  • 600 gr pork belly in French: poitrine de porc
  • 4 Toulouse sausages equivalent of 600 gr
  • 1 tin preserved duck legs in French: confit de canard
  • 2 cuts lamb shoulder with bone (my personal inspiration)

Vegetables and Herbs

  • 750 gr Haricot Tarbais (any other type of white bean is not “traditional”)
  • 2 onions
  • 1 stalk of celery
  • 2 carrots
  • 1 garlic head
  • 1 bunch of parsley
  • 200 gr bread crumbs
  • 1 leek
  • 1 small tin concentrated tomato paste
  • 2 bay leaves
  • 1 bunch of thyme
  • duck fat or olive oil
  • salt and pepper grains

Instructions

The day before

  • To cook a Cassoulet you need to plan a day ahead of time, as the beans need to soak in water overnight.
    Cassoulet Toulousain beans Haricot Tarbais

The meat

  • First, all meats should be cooked separately. Start by searing the pork shoulder with olive oil, salt and pepper and cook it in a hot oven (200 C) for 30 minutes (you will use this pan to make gravy). At the same time, but in a separate pan, cook the Toulouse sausages.
    Traditional French Cassoulet pork shoulder
  • Open the tin of confit de canard and pour it with its fat into a frying pan.
    Traditional French Cassoulet confit de canard duck legs
  • Fry it at medium heat for 15 minutes, turning it half way during its cooking time.
    Traditional French Cassoulet duck confit de canard
  • Once the duck is ready, place it over layers of kitchen paper to dry out the fat. As it cools down to room temperature, separate the meat discharging skin and bones.

Vegetable and beans

  • Chop all the vegetables and prepared 2 bouquet garni, using a leek leaf wrapped around a laurel leaf and some thyme.
  • In one pot sear the two pieces of lamb and stir fry some of the vegetables with olive oil. Then add 2 lt of water, 1 bouquet grani, 1 tbsp of salt and 4 pepper grains to make a stock. Let it boil for 1 hour.
    lamb stock
  • In a casserole sear the pork belly, stir fry the rest of the vegetables and deglaze with the tomato paste. Cover with water and add 4 garlic cloves, 1 tbsp of salt, 4 pepper grains and the second bouquet grani. Cook it for 45 minutes.

Assembly

  • Most of the ingredients are now ready, the beans should be half cooked and any extra water should be discharged.
  • Cut all the pre-cooked meat into chunks.
    Traditional French Cassoulet cooked meat
  • Grate the bread crumbs with 3 garlic cloves and plenty of parsley.
  • Deglaze the roasting pan where you cooked the pork with some water to make the gravy.
    Traditional French Cassoulet gravy
  • Removed the bouquet grani from the lamb stock and add the vegetables to the beans.
    lamb stock
  • Heat the oven at 180 C.
  • Rub the casserole base with a clove of garlic, and laid the first level of beans.
  • Alternated the meat with the beans finishing with beans on the top. Pour the gravy and lamb stock into the pot until the liquid reaches the top level, but do not cover it completely.
  • Completed the topping with the flavoured breadcrumbs and sprinkled with olive oil.
  • The Cassoulet needs to cook in the oven for 3 hours, but every hour it requires some attention. After the first hour of cooking, take it out of the oven and push the breaded crust with a wooden spoon down into the beans. Take this opportunity to check if the beans are too dry, and if they are, add some of the stock. Do the same after 2 hours ....
  • ....and after the 3rd hour the Traditional Cassoulet is finally ready to enjoy.

Notes

Calories 570 calories per serving
Fat 21 gr per serving
Carbohydrates 27 gr per serving
Proteins 41 gr per serving
Sugar 4 gr per serving
Sodium 1706 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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Traditional French Cassoulet made with beans pork, duck and saussages #yourguardianchef #frenchfood #onepot
 

Stuffed Pork Tenderloin with Chestnuts and Cranberries

by 10 Comments

This stuffed pork tenderloin has chestnuts, cranberries and lemon zest.

Pork fillet stuffed with chestnuts 37_4_1

The pork tenderloin is very lean and can be too plain if not combined with stronger flavours.

The fruitiness of the cranberries and lemon zest adds a nice bite to it, and the nuttiness of the chestnuts mixed with a glass of cognac integrates all the flavours into one.

Jump to Recipe :  Print Recipe

Here is a video tutorial on How to stuff a pork tenderloin:

As a matter of interest, I always cut my meat over a dedicated meat board as it is more hygienic.

I use a Index Chopping Board Set   Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

Once the tenderloin is stuffed, I sear it with some olive oil on the stove.

I had heard that it is not necessary to brown the meat before roasting and that it does not lock in the flavour.

However I have always prepared it this way, and before I tell you otherwise I will have to try it myself then I can recommending it!

Sunday Pork Roast tenderloin brown

Pork fillet stuffed with chestnuts 30_4_1

Once seared, cook in a hot oven at 220C for 30-35 minutes, turning it around halfway.

Once it is done, let it rest for 10 minutes before slicing it.

Pork fillet stuffed with chestnuts 32_1_1

Pork fillet stuffed with chestnuts 33_2_1

While the pork is resting, deglaze the pan with 1 cup of water, 1 tsp of corn starch and 1 cube of chicken stock.

Let it boil and reduce until it thickens. At the end add 1 cup of cognac and let it evaporate.

Filter the gravy with a sieve, slice the meat and it is ready to be served.

Pork fillet stuffed with chestnuts 37_4_1

Gold beetroot 2_2_1

Here I served the Pork Tenderloin with Golden Beetroot that is currently in season.

Michelin Star Chef Ronan Kervarrec ** (Chevre D’Or) suggested to season them with salt and cook them for 2 hours in the oven at 150C wrapped in aluminum foil.

A simple but perfect combination.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

stuffed pork tenderloin with chestnuts
Print Recipe
5 from 5 votes

Stuffed Pork Tenderloin with Chestnuts, Cranberries and Lemon Zest

The pork tenderloin is very lean and can be too plain if not combined with stronger flavours. The fruitiness of the cranberries and lemon zest adds a nice bite to it, and the nuttiness of the chestnuts mixed with a glass of cognac integrates all the flavours into one.
Prep Time15 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: French
Servings: 6 people
Calories: 360kcal

Ingredients

  • 2 pork tenderloins
  • 80 gr dry cranberries
  • 200 gr cooked chestnuts
  • 1 lemon zest
  • 1/2 cup cognac
  • 1 cube chicken stock
  • 1 tsp cornstarch

Instructions

  • Follow the video tutorial to stuff the pork tenderloin
  • Once the tenderloin is stuffed, sear it with some olive oil on the stove.
    Sunday Pork Roast tenderloin brown
  • Cook in a hot oven at 220C for 30-35 minutes, turning it around halfway.
    Sunday Pork Roast tenderloin sear
  • Let it rest for 10 minutes before cooking.
    Sunday Pork Roast tenderloin
  • While the pork is resting, deglaze the pan with 1 cup of water, 1 tsp of corn starch and 1 cube of chicken stock.
    Sunday pork roast gravy
  • Let it boil and reduce until it thickens. At the end add 1 cup of cognac and let it evaporate.
  • Filter the gravy with a sieve, slice the meat and it is ready to be served.

Notes

Calories 360 calories per serving
Fat 11 gr per serving
Carbohydrates 26 gr per serving
Cholesterol 119 mg
Proteins 38 gr per serving
Sugar 18 gr per serving
Sodium 390 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

Pork Stew with Pineapple or Whatever

by 10 Comments

It happened by chance one Sunday, I wanted to make Pork Stew with apples but realized at the last minutes that I did not have any apples!

Pork Stew with Pineapple or Whatever

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But, I had a pineapple I had intended to use to make an upside-down cake for dessert.

So I decided to sacrifice the dessert for the pork. Besides,

I always keep some chocolate in my pantry, just in case...

The result was fantastic!

I usually stuff the pork loin with lemon zest, garlic and rosemary.

They infuse a nice flavours in the pork stew while it is cooking.

I make a hole lengthwise in the middle, and insert the flavours on each side.

stuff the pork loin

As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.

I use an Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

As I did with the pork tenderloin, I season the pork and sear it before putting it in the oven.

Pork Stew sear

Pork Stew add vegetables

I add 1 onion, some carrots and fruit - typically apples or pineapple.

You can also use prune, pear, apricot, peach...whatever you fancy.

I Stir and cook it for a few minutes to combine the flavours, and add 1 cube of chicken stock.

Sometime I even add chestnuts.

I cover the casserole dish and place the pork in a hot oven at 202C to cook for 1:30 hrs.

Midway through the cooking process I turn it, and sometimes add a little broccoli.

Pork Stew turn and add broccoli

Pork Stew wait few minutes

 

Once ready I wait 10 minutes before cutting the pork into slices.

I put the slices back into the pan with the vegetables, adding 1 cup of cognac - allowing it to evaporate.

The fruit, vegetables and cognac form a creamy sweet sauce which moistens and brings contrast to the pork meat.

...and your pork stew with whatever its is ready to serve!

Gratin Dauphinoise pork stew

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Pork Stew with Pineapple or Whatever
Print Recipe
5 from 4 votes

Pork stew with Pineapple or whatever

It happened by chance, I wanted to make a Pork stew with apples but realized at the last minutes that I did not have any apples but I had a pineapple, You can use whatever other vegetables or fruit you fancy
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: British
Servings: 8 people
Calories: 319kcal

Ingredients

  • 1.2 kg pork loin
  • 1 large onion diced
  • 3 carrot diced
  • 1 fresh pineaple or 4 apples
  • 200 gr cooked chestnuts optional
  • 1 bunch of broccoli
  • 1/2 cup cognac
  • 1 cube chicken stock
  • 1 stick of rosemary
  • 1 a lemon’s zest
  • 2 clove of garlic
  • salt and pepper

Instructions

  • Stuff the pork loin with lemon zest, garlic and rosemary. Make a hole lengthwise in the middle, and insert the flavours on each side.
    stuff the pork loin
  • Season the pork and sear it before putting it in the oven.
    Pork Stew sear
  • Add 1 onion, some carrots and fruit - typically apples or pineapple.
    Pork Stew add vegetables
  • Add chestnuts (optional), stir and cook it for a few minutes to combine the flavours, and add 1 cube of chicken stock.
  • Cover the casserole dish and place the pork in a hot oven at 220C to cook for 1:30 hrs.
  • Midway through the cooking process turn it and add the broccoli.
    Pork Stew turn and add broccoli
  • Once ready, wait 10 minutes before cutting the pork into slices.
    Pork Stew wait few minutes
  • Put the slices back into the pan with the vegetables, adding 1 cup of cognac - allowing it to evaporate.
  • Enjoy your Sunday pork roast
    Pork Stew with Pineapple or Whatever

Notes

Calories 319 calories per serving Fat 7 gr per serving Carbohydrates 31 gr per serving Cholesterol 89 mg Proteins 35 gr per serving Sugar 12 gr per serving Sodium 751 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
 
PIN FOR LATER:
It happened by chance one Sunday, I wanted to make Pork Stew with apples but realized at the last minutes that I did not have any apples but pineapple