L'Enchaud - Slow-Cooked Pork Loin, Périgord style Recipe
L'Enchaud - Slow-Cooked Pork Loin, Périgord style
Flavors of Périgord
Total time: more than 2 hours

Prep. time: 20 minutes
Cooking time: 4 hours

Difficulty: Easy
Chef's Note




"Enchaud" can be eaten either hot or cold, and can also be preserved in jars - in which case it is eaten cold.

If you visit the Périgord region, you'll be served enchaud with sour little cornichon pickles.

A traditional recipe from the Restaurant d'en Face in Trémolat

For 6 servings

- 1.5 kg (3.3 lb.) pork loin
- 2 pig's feet
- 3 tbsp. pork fat
- 2 heads of garlic
- 200 g (7 oz.) carrots
- 100 g (3.5 oz.) celeriac (celery root)1 large bouqueut garni
- 2 large onions
- 250 ml (1 cup) water or broth
- thyme, bay leaf, parsley
- Black peppercorns
- fine salt

As accompaniments (optional)
- Dandelions (1 kg / 2 lb.)
- Small garlic toasts
  1. Season the pork loin generously with garlic, roll it and tie it.
  2. Place a tablespoon of pork fat into a Dutch oven or large casserole, put in the pork and the two uncooked pig's feet, the vegetables, the bouquet garni (parsley, thyme and bay leaf), salt and pepper.
  3. Cook gently for four hours, adding a generous cup of broth after three hours. Then place in a terrine and cover with the strained liquid.
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