Potée Auvergnate (French Cabbage and Pork Stew)

• 900 g Pork shoulder, boneless
• 1.5 liters Chicken stock
• 2 Bay leaves
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt
• 4 cloves Garlic
• 2 medium Carrot
• 2 medium Leek
• 1 medium Green cabbage
• 800 g Yukon Gold potato
• 400 g Smoked pork sausage

1. Cut the pork into large chunks. Pour the chicken stock into a large pot and add the pork, bay leaves, peppercorns and 1 tsp of the fine sea salt. Bring to a gentle simmer, skimming any foam from the surface.
2. Part-cover and simmer very gently for 60 minutes, adjusting the heat so the broth barely bubbles. The pork should be starting to turn tender. Meanwhile, peel and cut the carrots into thick rounds, slice the leeks, and lightly crush the garlic cloves.
3. Add the carrots, leeks and garlic to the pot and simmer for 15 minutes. While they cook, cut the cabbage into wedges and peel the potatoes, then cut them into large chunks so they hold their shape. Keep the simmer gentle to avoid breaking up the meat.
4. Nestle the cabbage wedges and potatoes into the broth, then add the smoked pork sausage. Simmer, part-covered, for 25 to 30 minutes until the potatoes are tender and the cabbage is soft but not falling apart. Taste the broth and season with the remaining 1 tsp fine sea salt if needed.
5. Lift out the sausage and slice it into thick pieces, then return it to the pot. Let the stew stand off the heat for 5 minutes so the flavours settle. Serve hot, spooning potatoes into bowls first, then topping with cabbage, pork, sausage and plenty of broth.

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