This economic and comforting dish is popular in many parts of Quebec. In the region of Charlevoix it is called sauce with potatoes, cioune (pronounced keun), bigoune or small potatoes with salted pork. Elsewhere in Quebec it is called chiard or fricassee. The salinity of salt pork is variable depending on the manufacturer and therefore it is blanched before grilling. You can easily double the recipe to prepare this dish.
Servings: 4
Put the salted pork in a small casserole, cover with cold water, bring to a boil and immediately remove casserole from heat. Drain and rinse pork under cold water.
Preferably in a cast iron skillet, on medium heat, cook salted pork until golden and crispy. Remove from skillet and sponge with paper towel. Reserve in a warm oven.
Remove all fat from skillet except 1 1/2 tbsp- 22 ml. Add onion and cook 5 minutes on medium heat stirring occasionally. Add potatoes and cook 5 Minutes stirring constantly.
Season with salt and pepper, add enough cold water to barely cover the vegetables, bring to a boil, reduce heat, cover and simmer 20 Minutes until potatoes are tender.
Serve accompanied with salted pork.
Ingredients
Directions
Put the salted pork in a small casserole, cover with cold water, bring to a boil and immediately remove casserole from heat. Drain and rinse pork under cold water.
Preferably in a cast iron skillet, on medium heat, cook salted pork until golden and crispy. Remove from skillet and sponge with paper towel. Reserve in a warm oven.
Remove all fat from skillet except 1 1/2 tbsp- 22 ml. Add onion and cook 5 minutes on medium heat stirring occasionally. Add potatoes and cook 5 Minutes stirring constantly.
Season with salt and pepper, add enough cold water to barely cover the vegetables, bring to a boil, reduce heat, cover and simmer 20 Minutes until potatoes are tender.
Serve accompanied with salted pork.
Enjoy this simple Quebec dish!
3 Responses
My Mom was from Manitoba Canada, she use to make a potato fricassee that was like a brown gravy.
We are trying to find a way to duplicate it.
Potatoes, onions and not sure wat the seasoning in sauce was.
Any idea to help us out would be appreciated.
We never thought of writing it down, she has passed and she made everything by memory.
Thank you for any help you can give us.😊
Sincerely,
Viola Bourgeois Schaefer
Californa
Hello, it is not always easy to duplicate mother dishes without recipe. I suggest you try this recipe. Maybe she prepared a similar recipe substituting water with beef broth. If you have relatives linked to your mother you might find the recipe with them.
Whish you luck
Micheline
Possibly this recipe but with the leftover pork drippings, a brown,roux gravy is made?