Recipe: Hochepot

Name: Hochepot
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 portions
Ingredients: (du vieux français hollison : secouer)un plat emblématique des Flandres et de la province du Hainaut6 tronçons de queue de boeuf3 pieds de porc frais coupés en 22 queues de porc ,4 oreilles de porc350 g de poitrine de porc demi/sel400 g d'épaule de mouton coupée en 6 morceauxgarniture :1 beau chou blanc300 g de carottes de sable (si possible)4 blancs de poireaux1 oignon jaune piqué de 3 clous de giroflequelques tranches de gingembre frais (pas indiqué dans la recette originelle mais qui pour moi amène du pep's au bouillon)1 bouquet garni (le tour confectionné avec les verts de poireaux)6 pommes de terre moyennes (bintje)épluchéessel6 g de mignonnette de poivre

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 20 min

Cook 180 min

Total 3h20

Servings 6 serv.

Recette Hochepot - Chef Patrick Asfaux — Photo: © Patryssia - Fotolia.com

Ingredients for 6 servings

(from old French hollison: to shake)

an emblematic dish of Flanders and the province of Hainaut
6 sections of beef tail
3 fresh pig's feet cut in half
2 pig's tails
4 pig's ears
350 g of semi-salted pork breast
400 g of lamb shoulder cut into 6 pieces

garnish:

1 beautiful white cabbage
300 g of sand carrots (if possible)
4 leek whites
1 yellow onion studded with 3 cloves
a few slices of fresh ginger (not indicated in the original recipe but which for me adds pep to the broth)
1 bouquet garni (made with leek greens)
6 medium potatoes (bintje) peeled
salt
6 g of cracked pepper

Step-by-step directions

1- In a large cooking pot put all the meats, fill with cold water and bring to a boil for 10 minutes while skimming constantly. then, rinse the pieces of meat in cold water (blanch).

2- Clean your cooking pot and put the meats back, cover with water, add the bouquet garni and the studded onion, and the ginger slices, salt lightly and add your mignonnette (cracked pepper).
Cook for 2 hours at a gentle simmer, skimming and degreasing regularly.

3- Meanwhile cut the cabbage into 4 pieces, remove the central core, plunge it into cold water that you will bring to a boil. after 5 minutes of boiling, cool it down in (for ease of digestion).

4- After 2 hours of cooking add the cabbage, carrots, leek whites and potatoes. cook gently for another hour.

5- Remove the meats and cut them as follows
The ears cut into strips. The feet into large dice, the tails into rounds, the pork into slices.
In a large deep dish arrange your meats with the vegetables arranged harmoniously around and the well-degreased broth in a soup tureen.
Personally I like a little horseradish on the side to replace any possible mustard.
Really a great convivial dish to enjoy for example

Pot-au-feu Mouton Potée