Quebec cooking: Potato fricassee with salted pork

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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!

 

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