Braised pork shoulder with rosemary and garlic (Épaule de porc braisée au romarin et à l'ail) from Chez Nous: Home Cooking From The South of France by Lydie Marshall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Old-fashioned mashed potatoes (Purée de pommes de terre grand-mère); Pumpkin gratin (Gratin de coucourdon)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on December 13, 2013

    Very basic, very nice. The garlic and herbs completely disintegrated - I might add some more of them next time. Do add some water, especially if making less than a complete recipe. ETA: changing the cooking time and temperature to 5 hours at 150C/300F (per Smitten Kitchens suggestion) and increasing all flavorings by about half raises this from good to excellent. I added about a cup of water at the beginning but there never was condensation on the lid, as the recipe suggests there should be.

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