Pork Hotpot

Cut the belly pork into thick slices, then cut into two inch pieces Slice the tenderloin on the bias into medaillons. Cut the saucisson into thin slices and pull off the rind. Cut the lemon rind into thin strips. Scrape the potatoes and cut into quarters lengthwise. Scrape the parsnips, cut in half, cut the thicker piece into four lengthwise and cut the thinner half in half lengthwise.

Salt and pepper the belly pork and tenderloin slices. Quickly brown the belly pork slices on both sides for three or four minutes over a medium heat and transfer to an ovenproof pan. Similarly fry the tenderloin medaillons for three minutes or so and add to the belly pork.

Finely chop the garlic and add to the belly pork along with the saussicon slices, lemon rind and rosemary shoots and stir them in to the pork.

Salt and pepper the potato and parsnip slices and arrange them on top of the pork mixture. Pour over a couple of glasses of white wine, trickle over three tbs or so of olive oil and cook uncovered at 350°F/180°C/Reg4 for an hour or half or so until the potatoes are tender.

Near the end of the cooking time, cut the black pudding into slices and fry in a little olive oil, and mix in with the potatoes.

Serve from the pan on to hot plates  Zoom  .