Recipe: Braised Pork Shoulder with Endives

Name: Braised Pork Shoulder with Endives
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 6 servings
Ingredients: Braised pork shoulder for 6 people: 3.25 lb (1.5 kg) pork shoulder or a nice ham hock (farm pork); 12 small endives (chicons); 2 beautiful sweet onions; 1.4 oz (40 g) lard; 1.1 qt (1 liter) of good quality blonde beer; 0.7 oz (20 g) fine salt; 1 teaspoon brown muscovado sugar; 1 teaspoon mixed spice; 0.2 oz (5 g) lemon thyme flowers; 0.2 oz (5 g) ground white pepper; a little thyme and one bay leaf; salt and freshly ground pepper

By chef patrick Asfaux 4.8/5 (12 reviews) · 🍳 6 made it

Prep 20 min

Cook 300 min

Total 5h20

Servings 6 serv.

Recipe created in the Tourcoing region which I am sure will be prepared by one of my best ambassadors from the north, my friend Sophie Michon A braised pork shoulder recipe with endives that embodies Flanders gastronomy, where blonde beer and lard are the pillars of slow, generous cooking.

Ingredients for 6 servings

Adjust for

servings

Braised pork shoulder for 6 people:

3.25 lb (1.5 kg) pork shoulder or a nice ham hock (farm pork)
12 small endives (chicons)
2 beautiful sweet onions
1.4 oz (40 g) lard
1.1 qt (1 liter) of good quality blonde beer
0.7 oz (20 g) fine salt
1 teaspoon brown muscovado sugar
1 teaspoon mixed spice
0.2 oz (5 g) lemon thyme flowers
0.2 oz (5 g) ground white pepper
a little thyme and one bay leaf
salt and freshly ground pepper

Step-by-step directions

The day before:

1 Take a nice piece of pork shoulder or ham hock. In a bowl prepare the mixture: 0.7 oz (20g) fine salt, 1 teaspoon brown muscovado sugar, 1 teaspoon mixed spice, 0.2 oz (5g) lemon thyme flowers and 0.2 oz (5g) ground white pepper, mix well and rub the meat all over, place in the bowl, cover with plastic wrap and refrigerate overnight.
The next day:

2 Rinse the meat under cold running water and dry it.

3 Preheat your oven to 195°F (90°C) (gas mark 3) so we will cook at low temperature.

4 In a round casserole melt the 1.4 oz (40g) lard then brown the meat on each side, add the 2 sliced onions, a little thyme and one bay leaf.
Moisten with the liter of blonde beer and arrange around the meat the 12 small endives just wiped, trimmed and slightly hollowed out, salt and pepper with freshly ground pepper.

5 Put the covered casserole in the oven for 5 hours at mid-oven temperature.
When you open this casserole, selfishly enjoy the first aroma. The mingled scents of the braised pork shoulder and the endives, sweet like candy, will open a door to happiness for your guests. Enjoy for example with a good Gueuze.
You can also prepare this recipe by replacing the endives with finely sliced red cabbage that has been blanched

A chef's advice

Braised pork shoulder with endives is a classic Northern French dish best prepared in autumn and winter, when endives reach their full sweet and tender potential. This recipe suits family meals and festive tables perfectly, particularly around All Saints' Day and winter periods, when regional gastronomy celebrates seasonal ingredients. Endives, known for their subtle bitterness, find balance here through the rich confited meat and the malty complexity of blonde beer. This recipe is rooted in Flemish culinary tradition, where beer is far more than a beverage: it is a braising ingredient that brings depth and character. To accompany this generous dish, choose a Gueuze as suggested, or explore a Belgian blonde ale with slightly sweet notes. In terms of classic accompaniments, boiled potatoes or a simple gratin complement this rich proposal elegantly. Low-temperature cooking guarantees tender, confited meat, while endives transform into caramelized delicacies.

Frequently asked questions

Can I replace the blonde beer with wine or another alcohol?

Yes, but it changes the dish. Beaujolais or red Burgundy gives a more tannic sauce. Dry cider brings lightness. Avoid white wine, too sharp with pork. Blonde beer strikes the balance: soft bitterness and sugars that caramelize nicely.

How long does braised pork shoulder keep in the fridge?

Three days refrigerated, covered. The meat actually improves the next day as flavors develop. You can also freeze the whole dish for 3 weeks. Thaw 24 hours in the fridge, then reheat at 70°C covered, about 45 minutes.

Why salt and spice the meat overnight in the fridge?

Salt penetrates the fibers and tenderizes them. Spices (quatre épices, lemon thyme, white pepper) diffuse throughout. Too short, and the meat stays rubbery. Eighteen hours is ideal. Rinse thoroughly under cold water before cooking to remove excess salt.