Pork and leeks champvallon
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Ingredients
- 15 ml (1 tablespoon) of olive oil
- 45 ml (3 tablespoons) of butter
- 1.5 kg (3 1/4 pounds) of pork cubes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 big onion
- Salt and ground pepper
- 5 medium potatoes, peeled and cut into 5 mm (1/4 inch) slices
- 5 ml (1 teaspoon) of dried thyme
- 2 bay leaves
- 2 garlic cloves, minced
- 1 L (4 cups) of chicken broth
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- In a large pan, heat the olive oil and butter over medium-high heat. Brown the pork cubes for a few minutes, salting and peppering them during cooking. Reserve.
- Caramelize the onions with the rest of the butter using the same pan for 15 minutes over medium heat, frequently stirring, to reduce the juicing in the bottom of the pan. Reserve. Using the same pan again, wilt the leeks for a few minutes.
- In a casserole dish, layer half the potatoes. Season with salt and pepper, and add the thyme. Divide the onions and leeks in half and top the potatoes. Add the bay leaves and garlic. Layer with the pork cubes and top with the rest of the onions and leeks. Top with the remaining potatoes, forming a rosette. Pour the chicken broth. Season with salt and pepper. Cover the casserole and bake for 30 minutes.
- Reduce oven temperature to 350ºF (175ºC). Continue baking for 1 hour and a half to 2 hours or until the meat is tender.
- Increase oven temperature to 400°F (200°C). Uncover the casserole and continue baking for 20 to 30 minutes or until the potatoes are golden brown. Pour a little more broth if needed.
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