Petit Salé aux Pommes de Terre (Salted Pork with Potatoes)

  • Serves

    serves 6-8

As a tradition this dish is served with the beaujolais nouveau each year at À la Cloche des Halles.


  • 5 lb. salted pork shoulder and loin ribs, chine cracked
  • 10 medium yellow onions, peeled
  • 2 cloves
  • 2 carrots, peeled
  • 1 branch thyme
  • 2 bay leaves
  • 5 lb. small white potatoes, peeled
  • 8-10 tbsp. vegetable oil
  • Salt and freshly ground black pepper


Step 1

Soak pork in a pot of cold water, changing water every hour for 4 hours. Drain, then cover pork again with cold water. Stud 2 of the onions with a clove each and add to pot, along with carrots, thyme, and bay leaves. Bring to a boil over high heat, reduce heat to low, cover, and simmer until meat is tender, 2–3 hours.

Step 2

About 1½ hours before pork is finished, preheat oven to 375°. Thinly slice remaining 8 onions. Toss onions and potatoes with oil in a large baking dish. Season generously with salt and pepper, then roast, stirring occasionally, until onions are soft and potatoes are browned, about 1½ hours. When pork is cooked, transfer to the baking dish and ladle some of the broth over meat and vegetables.