If you think irresistible pork requires a grand budget or obscure chef’s secrets, prepare to have your tastebuds—and your wallet—pleasantly surprised this autumn. Say goodbye to stale routines: Laurent Mariotte offers a rich, balanced recipe with forgotten fall vegetables and a cut of pork that deserves a prime place at your table. For only 2 euros per person, you’ll discover why you’ll never cook pork and autumn veggies the same way again!
Rediscovering Old-School Gems: Pork and Forgotten Veggies
Eating well sometimes feels like it carries a heavy price tag or demands hours wrestling with complicated ingredients. Luckily, Laurent Mariotte is here with solutions inspired by our grandmothers—think traditional, balanced recipes that won’t break the bank. And, dare we say, they might nudge you out of your culinary comfort zone (don’t worry, you won’t be asked to hunt truffles or milk your own goat).
This autumn, Mariotte invites us to embrace « rouelle de porc »—a classic pork round, paired with a bounty of forgotten autumn vegetables. Nostalgic? Slightly. Delicious, nutritious, and packed with protein? Absolutely! These recipes use ingredients most people overlook, but which are every bit as hearty and satisfying as their fancier, trendier cousins. Best part? They clock in around two euros a person. Yes, you read that right.
Pork Round: The Underrated Star
Now, before you turn up your nose at « rouelle de porc, » let’s clarify: this underrated pork cut isn’t as intimidating as it sounds. If you enjoy ham, you’ve probably eaten it before—just in a different form. It comes from the upper part of the pig’s leg, right where the ham is. Both lean and juicy, this cut is typically priced nicely around 12 euros per kilo.
No need to be a seasoned chef to pull off this generous, convivial dish. The only real requirement is a pinch of patience and an oven that can stay the course. Complicated steps? None. Special equipment? Just a trusty pot (or cocotte). It’s the kind of hearty recipe best enjoyed with friends or family gathered around the table, plates brimming and appetites ready.
Step-By-Step: The Flavorful Journey
Ready to get cooking? Here’s how Laurent Mariotte transforms humble ingredients into pure autumnal comfort.
- Heat a neutral oil in your cocotte (think sunflower or canola; olive oil need not apply).
- Sear your pork round on both sides, giving it a golden crust. Sprinkle with salt and pepper.
- Meanwhile, peel and chop your parsnips and Jerusalem artichokes—these are your forgotten vegetables, ready to shine.
- Cover the pork with the chopped vegetables, adding garlic and a generous splash of white wine. Don’t worry, the alcohol cooks off—just enough left to deepen the flavors.
- Seal your cocotte and let the magic happen. The white wine doesn’t just flavor: it aids that gentle, steamy cooking.
- Into the oven for an hour at 170°C. Enough time to set the table and enjoy the anticipation.
- While it cooks, peel and cut a sweet potato—another autumn all-star waiting for its moment.
- Add the sweet potato to your pot, then give everything another 30 minutes tucked away in the oven. Serve piping hot, basking in the aroma of nostalgia and hearty goodness.
The Comeback of Forgotten Vegetables
Why are these vegetables « forgotten »? Once upon a time, parsnips and Jerusalem artichokes graced every table—especially during tough times when more « noble » foods were scarce. Over the years, they became unfairly maligned, gaining a reputation as ingredients of last resort. But now, thanks to talent like Mariotte (and a few star chefs), they’re making a comeback.
Parsnips bring a distinct lemony fragrance to the party, while Jerusalem artichokes lend a subtle sweetness and a creamy texture. Once part of « war and scarcity » staples, these veggies are now being rediscovered—not out of necessity, but for their delicious, unique flavors and their ability to take any rustic dish to the next level.
So yes, it’s time to set aside your old food prejudices and fall in love again—with pork, with forgotten vegetables, and with the kind of hearty meal that costs less than your morning coffee.
If you try this recipe, you might just find that your kitchen becomes a little cozier, your meals a bit richer, and your budget—happily—still intact. Sometimes, what’s old really is what’s gold!
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
