Quebec cooking: Potato fricassee with salted pork

Please wait...

Rate this!

Share

Share on facebook
Share on twitter
Share on pinterest
Share on email

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

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

 4 slices of salted pork
 1small onion, cut in two and sliced
 2 potatoes peeled and sliced 1/4 inch (0,5 cm)
 ½ tsp (2 ml) salt
 ¼ tsp (1 ml) ground pepper

1

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.

2

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.

3

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.

4

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

 4 slices of salted pork
 1small onion, cut in two and sliced
 2 potatoes peeled and sliced 1/4 inch (0,5 cm)
 ½ tsp (2 ml) salt
 ¼ tsp (1 ml) ground pepper

Directions

1

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.

2

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.

3

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.

4

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.

Potato fricassee with salted pork

 

Enjoy this simple Quebec dish!

 

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published.

Delicious recipes straight to your inbox!

Subscribe to my Newsletter

You will also like

Salade de crevettes nordiques aux tomates

Tomato shrimp salad

To learn more about tomatoes, Read: Cooking with tomato   When fresh local or my garden tomatoes are in abundance

Cooking with black garlic

Its taste, very different from fresh garlic, is slightly acidic reminiscent of the flavor of balsamic vinegar with aromas of molasses, mushroom, candied fruit and chocolate.

Cooking with Micheline