Name: Pork Pot-au-Feu with Seasonal Vegetables
Cuisine: フレンチ
Ingredients: Pork shoulder, to taste (cut in half); Rock salt, to taste (for marinade); Mignonette (coarsely cracked black pepper), to taste; Thyme, to taste; Rosemary, to taste; Bay leaf, to taste; Garlic, to taste; Onion (for mirepoix), to taste; Carrot (for mirepoix), to taste; Celery (for mirepoix), to taste; Water, enough to barely submerge the meat; Fond de volaille (chicken stock / chicken consommé), to taste; Rock salt, a pinch (for seasoning the broth); Turnips, to taste; Green beans, to taste; Baby carrots, to taste; Broccoli, to taste; Cabbage (savoy cabbage recommended in spring), to taste; Olive oil, to taste; Thyme (for garnish), a pinch

About "Pork Pot-au-Feu with Seasonal Vegetables"

This authentic French pork pot-au-feu features pork shoulder marinated overnight with rock salt, mignonette (coarsely cracked black pepper), thyme, rosemary, bay leaf, and garlic. After blanching to remove excess salt and impurities, it is gently simmered for about 3 hours with mirepoix vegetables and fond de volaille (chicken stock). Once cooked, the meat is chilled in the broth overnight to set, allowing it to be sliced thickly without falling apart. It is served with turnips, green beans, baby carrots, and broccoli infused with the flavorful broth, alongside spring cabbage seared in olive oil. This classic French dish delivers a comforting, clear soup packed with the concentrated flavors of pork and vegetables.

Introduction to 星野晃彦シェフ　Teruhiko Hoshino →

Tips for Making "Pork Pot-au-Feu with Seasonal Vegetables"

Prep (Marinade)
- Cut the pork shoulder in half, thoroughly rub in rock salt, mignonette, thyme, rosemary, bay leaf, and garlic, then tie with butcher's twine and rest in the fridge overnight. Letting the salt penetrate to the core dramatically improves the final flavor and firms up the meat.
Prep (Blanching)
- Blanch the marinated meat in boiling water for about 3 minutes to remove excess salt and impurities. Once removed, gently rinse with lukewarm water instead of cold water. Lukewarm water is crucial, as cold water will cause the meat to contract and become tough.
Mirepoix Prep
- Thinly slice the onion, carrot, and celery. Slicing them thinly allows their flavor and sweetness to dissolve into the broth quickly. These are used as the broth base and are strained out at the end.
Simmering
- Add enough water to barely submerge the meat (too much water dilutes the broth) and add diluted fond de volaille (chicken stock) for a gentle, balanced flavor. Season with a tiny pinch of rock salt, bring to a boil, then simmer on low for about 3 hours. Add water if the liquid reduces, and flip the meat occasionally.
Chilling & Slicing
- Once the meat is tender enough for a skewer to slide through easily, remove it and strain the broth through a sieve. Submerge the meat in the broth and chill in ice water overnight. Chilling sets the gelatin, preventing the meat from falling apart when sliced thickly. Reheat in the broth just before serving.
Garnish (Veg)
- Do not shock the boiled vegetables in cold water; transfer them directly into the warmed pot-au-feu broth so they absorb its rich flavor. Rubbing the boiled carrots under cold water makes the skin slip off easily.
Garnish (Cabbage)
- Cut the cabbage into wedges with the core intact, drizzle with olive oil, and sauté over high heat until beautifully charred. Do not add salt here, as it draws out moisture and prevents browning.
Plating
- Place the charred cabbage in the center of the plate, top with the thickly sliced pork, and arrange the broth-warmed vegetables colorfully around it. Pour a generous amount of the golden, clear broth, garnish with thyme, and finish with a light drizzle of olive oil.

Ingredients for "Pork Pot-au-Feu with Seasonal Vegetables"

20 items

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Porkshoulder, to taste (cut in half)
Rocksalt, to taste (for marinade)
Mignonette(coarsely cracked black pepper), to taste
Thyme,to taste
Rosemary,to taste
Bayleaf, to taste
Garlic,to taste
Onion(for mirepoix), to taste
Carrot(for mirepoix), to taste
Celery(for mirepoix), to taste
Water,enough to barely submerge the meat
Fondde volaille (chicken stock / chicken consommé), to taste
Rocksalt, a pinch (for seasoning the broth)
Turnips,to taste
Greenbeans, to taste
Babycarrots, to taste
Broccoli,to taste
Cabbage(savoy cabbage recommended in spring), to taste
Oliveoil, to taste
Thyme(for garnish), a pinch

How to Make "Pork Pot-au-Feu with Seasonal Vegetables"

1
[Day Before: Marinating] Cut the pork shoulder in half and thoroughly rub in the rock salt, mignonette, thyme, rosemary, bay leaf, and garlic. Tie tightly with butcher's twine to shape, then marinate in the refrigerator overnight (about 8 to 12 hours).
2
[Day of Cooking: Blanching] Bring a pot of water to a boil, add the marinated pork, and boil for about 3 minutes (blanching).
3
Remove the meat and gently rinse off excess pepper and impurities from the surface in the sink using lukewarm water (do not use cold water).
4
[Mirepoix Prep] Cut the onion in half and slice thinly along the grain (émincer). Thinly slice the carrot as well. Finely chop the celery.
5
Clean the pot, return the pork to it, and pour in enough water to barely submerge the meat (be careful not to add too much). Add a generous amount of the sliced onion, carrot, and celery.
6
Add the fond de volaille (chicken stock), diluting it with water. Season with a tiny pinch of rock salt.
7
Bring to a boil over high heat, then reduce to low and simmer gently for about 3 hours. If the liquid reduces too much, add water, and occasionally flip the meat to ensure even cooking.
8
Once a bamboo skewer pierces the meat smoothly, turn off the heat and carefully transfer only the meat to a separate container so it doesn't fall apart. Strain the remaining broth and vegetables through a sieve to obtain a clear broth.
9
[Chilling Overnight] Submerge the meat in the clear broth, place the container in ice water, and chill overnight.
10
[Day of Serving: Garnish Prep] Cut the turnips in half, peel them thickly, and round off the edges (chamfering). Cut the cabbage into wedges, keeping the core intact. Prep the green beans, broccoli, and baby carrots into bite-sized pieces.
11
Heat olive oil in a frying pan over high heat, add the cabbage, and sauté until beautifully charred and fragrant (do not add salt).
12
In a separate pot, boil the turnips, green beans, broccoli, and baby carrots. Do not shock the cooked vegetables in cold water; transfer them directly into the warmed pot-au-feu broth to let them absorb its savory flavor.
13
Remove the chilled, set pork from the broth and slice it thickly. Reheat the meat together with the broth.
14
[Plating] Place the charred cabbage wedge (with the core) in the center of the plate, and top it with the reheated thick slice of pork. Arrange the turnips, broccoli, carrots, and green beans colorfully around it.
15
Pour a generous amount of the golden, clear broth over the dish, garnish with thyme, drizzle lightly with olive oil, and serve.

Detailed Commentary on "Pork Pot-au-Feu with Seasonal Vegetables"

* Content organized by topics from the video.

Overnight Pork Marinade to Lock in Flavor

Chef Teruhiko Hoshino presents a special pot-au-feu made with pork. While pot-au-feu is often associated with beef or chicken, the chef highly recommends pork for its outstanding flavor. He uses pork shoulder, which has been carefully marinated overnight. To prepare, the pork shoulder is cut in half, and then massaged thoroughly with rock salt, mignonette (coarsely cracked black pepper), thyme, rosemary, bay leaf, and garlic. It is then tied tightly with butcher's twine and left to rest overnight. Allowing the salt to penetrate deep into the meat is crucial for ensuring a flavorful result throughout. This overnight rest also firms up the texture of the meat beautifully.

Blanching and Preparing Mirepoix Vegetables

The marinated meat is first blanched in boiling water for about 3 minutes. While the meat is cooking, prepare the 'mirepoix' vegetables that form the base of the broth: onion, carrot, and celery. Cut the onion in half and slice it thinly along the grain (émincer) to extract its flavor and sweetness quickly. Since these vegetables are meant for flavoring the broth rather than eating, use every bit of them. Thinly slice the carrot and finely chop the celery as well. Chopping the celery fills the kitchen with a wonderfully fresh aroma. All of these vegetables will transform into an exquisite broth that supports the rich flavor of the pot-au-feu.

Chef's Secret: Rinsing with Lukewarm Water

After blanching for 3 minutes, the surface of the meat is cooked, and excess salt and impurities are released. At this point, remove the meat and rinse it in the sink. The crucial tip here is to rinse with lukewarm water rather than cold water. Shocking the meat with cold water will cause it to contract too much and become tough, so gently wash away excess pepper and impurities with lukewarm water instead. Although the meat has been heavily salted overnight, this blanching and rinsing process perfectly balances the saltiness. This extra step is a professional technique that ensures a flawless flavor balance between the broth and the meat.

A Gentle 3-Hour Simmer with Chicken Stock

Once rinsed, return the meat to a clean pot. Pour in just enough water to barely submerge the meat—be careful not to add too much, or the broth will become diluted. Add a generous amount of the sliced onion, carrot, and celery. To add depth of flavor, pour in fond de volaille (chicken stock). The chef's preference is to dilute the chicken stock with water so the flavor doesn't become overpowering. Season with a tiny pinch of rock salt as a base, bring to a boil, then reduce to low heat and simmer gently for about 3 hours. The gentle sweetness of the vegetables and the rich flavor of the meat will slowly melt into the broth.

The Pro Secret: Chill Before Slicing

After simmering for about 3 hours, the meat becomes tender enough for a bamboo skewer to slide through effortlessly. During cooking, add water as needed if the liquid reduces, and occasionally flip the meat to ensure even cooking. Once the meat is perfectly tender, carefully transfer it to a separate container so it doesn't fall apart. Strain the remaining broth and vegetables through a sieve to obtain a clear broth. Submerge the meat in this delicious broth, place the container in ice water, and let it chill thoroughly overnight. If sliced while warm, the meat is too delicate and will crumble. Chilling allows the gelatin in the pork to set, ensuring it holds its shape even when sliced thickly. Reheating it just before serving restores its incredibly juicy and tender texture.

Charred Cabbage and Broth-Infused Vegetables

Slice the chilled, rested pork into thick, luxurious portions. Next, prepare the garnishing vegetables. Cut the turnips in half, peel them thickly, and round off the edges. Prep the green beans, broccoli, and baby carrots. Cut the cabbage (savoy cabbage is recommended) into wedges, keeping the core intact. Place the cabbage in a pan, drizzle with olive oil, and sauté over high heat until beautifully charred and fragrant. Do not add salt, as it draws out moisture and prevents browning. Boil the other vegetables in a separate pot, but instead of shocking them in cold water, transfer them directly into the warmed pot-au-feu broth so they absorb its rich flavor. (Rubbing the boiled carrots under cold water makes the skin slip off easily). Reheat the pork in the broth at the same time.

A Comforting Masterpiece Ready to Serve

Now, it is time to plate. First, place the beautifully charred cabbage wedge in the center of the dish, and top it with the reheated thick slice of pork. Arrange the colorful turnips, broccoli, carrots, and green beans—all infused with the broth—around the meat. Pour a generous amount of the golden broth, packed with the concentrated flavors of pork and vegetables, over the dish. Garnish with thyme and a light drizzle of olive oil to complete this visually stunning pot-au-feu. Tasting the dish, the chef smiles at the incredible tenderness of the meat, which melts in the mouth with rich flavor. The combination of the smoky charred cabbage and the savory broth elevates the entire dish. It is a comforting masterpiece perfect for warming both body and soul.

About 星野晃彦シェフ　Teruhiko Hoshino

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