French pork recipes
14 French pork recipes, each written for this site and each saying what its method turns on.
- Andouillette, sourced from France. A coarse tripe sausage cooked gently and never pricked, because what is inside it is what you came for. Pork.
- Baeckeoffe, sourced from France. Three meats marinated overnight and layered raw with potatoes under a pot sealed with a rope of dough, which is not opened. Pork, Beef, Lamb.
- Cassoulet, sourced from France. Beans and preserved meat baked for hours, where the crust that forms on top is broken back into the dish several times. Pork, Duck.
- Choucroute Garnie, sourced from France. Rinsed and squeezed sauerkraut braised in wine, with each meat added at its own time rather than all at once. Pork.
- Crackling Bread, sourced from France. A savoury loaf whose crackling is rendered and cooled hard before it goes anywhere near the dough. Pork.
- Daube, sourced from France. Beef marinated raw in wine and orange peel then layered into the pot unbrowned, with the wine going in exactly as it came off the meat. Pork, Beef.
- Ficelle Picarde, sourced from France. Savoury crêpes rolled round mushrooms and ham, baked under cream, where the mushrooms are cooked until the pan is dry. Pork, Egg.
- Galette, sourced from France. A savoury pancake of buckwheat and water with no milk and no egg in the batter, rested overnight and folded square round its filling. Pork, Egg.
- Garbure, sourced from France. A soup thick enough to stand a spoon in, where the ham bone goes in at the start and the cabbage at the very end. Pork, Duck.
- Pâté, sourced from France. A coarse pork terrine pressed under a weight overnight and not eaten until the third day, because it has not finished until then. Pork, Egg.
- Potjevleesch, sourced from France. Four meats packed raw in layers and set in their own jelly, which comes from the bones rather than from gelatine. Chicken, Pork, Veal, Rabbit.
- Raclette, sourced from France. A cut face of cheese melted on its own and scraped straight onto the plate, with nothing mixed into it at all. Pork, Beef.
- Tripes à la Mode de Caen, sourced from France. Tripe blanched twice in fresh water before anything else happens, then cooked in cider for most of a day. Pork, Beef.
- Truffade, sourced from France. Sliced potatoes fried with aged cheese and pressed into a cake with a crust, where nothing is mashed and nothing is beaten. Pork.
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