Potée savoyarde

Method

1. 1 Boil the pork shoulder with thyme for 80 minutes, then skim off the foam during the first 20 minutes.
2. 2 Pour white wine into the pot at the second hour; the white wine is what distinguishes the Savoie from other potées.
3. 3 Add carrots and leeks and cook for 25 minutes.
4. 4 Add the sliced cabbage and potatoes and cook for 25 minutes.
5. 5 Add the sausages during the last 20 minutes without poking holes so that the sausages don't lose their fat.
6. 6 Grate Reblochon cheese onto the hot meat and vegetables, let the cheese melt, then sprinkle with pepper.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: high-pressure boil pork shoulder for 32 minutes, then release pressure naturally; vegetables and sausages should still be cooked with the lid open.