Papet Vaudois

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 6 count medium leeks (white and light green parts only)
• 6 count medium Yukon gold potatoes
• 3 tablespoons unsalted butter
• 1.5 cups low-sodium chicken or pork broth
• ¾ cup heavy cream
• ½ cup dry white wine (such as Chasselas)
• 2 count fresh thyme sprigs
• 1 count bay leaf
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon freshly grated nutmeg

Instructions

1. 1

   Cut 1.5 lbs of pork shoulder into 1-inch cubes — they should be uniform in size so they braise evenly. You'll have roughly 24-28 pieces. Pat them dry with paper towels — this helps them brown better and develop flavor faster.

2. 2

   Trim the 6 medium leeks: remove the dark green tops and discard, then slice each leek lengthwise and rinse thoroughly between the layers to remove any grit. Cut them crosswise into 1-inch pieces (you should have about 5 cups).

3. 3

   Peel the 6 medium Yukon gold potatoes and cut them into 1-inch cubes — try to match the size of the pork pieces so everything cooks at the same rate. Place them in a bowl of cold water to prevent browning.

4. 4

   Set a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add 3 tablespoons of unsalted butter and let it foam for about 30 seconds.

5. 5

   Working in two batches to avoid crowding the pot, add the pork cubes and brown them for 3-4 minutes per batch without stirring too often — you want a deep golden crust on each side. You should hear a steady sizzle; if it's too quiet, raise the heat slightly. Transfer browned pork to a clean plate.

6. 6

   Add the leek pieces directly to the pot (no need to wipe it out) and stir gently over medium heat for about 2 minutes until they begin to soften and release their moisture. The leeks should turn slightly translucent at the edges.

7. 7

   Pour in 0.5 cup of dry white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom — these caramelized pieces are pure flavor. Let the wine bubble and reduce by half, about 1-2 minutes, until the sharp alcohol smell mellows.

8. 8

   Return the browned pork to the pot along with any collected juices. Add 1.5 cups of low-sodium broth, 2 fresh thyme sprigs, and 1 bay leaf. Stir to combine, then bring to a gentle simmer over medium heat. Season with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper.

9. 9

   Drain the potatoes and add them to the pot. Stir gently so everything is submerged. Cover with the lid slightly ajar (this allows some steam to escape while keeping the braise moist) and simmer over medium-low heat for 20-25 minutes. The pork should be fork-tender and the potatoes should yield easily to a knife.

10. 10

    Remove the pot from heat. Discard the thyme sprigs and bay leaf. Stir in 0.75 cup of heavy cream and 0.125 teaspoon of freshly grated nutmeg — the nutmeg adds a subtle warmth that's characteristic of Vaudois cooking. Taste and adjust the seasoning: add a pinch more salt or pepper if needed.

11. 11

    Return the pot to medium heat and bring the braise to a gentle simmer, stirring occasionally, for 2-3 minutes until the cream is fully incorporated and the sauce coats the back of a spoon. Do not boil vigorously or the cream may break.

12. 12

    Ladle the papet vaudois into shallow bowls or deep plates, making sure each serving has a generous portion of pork, leeks, and potatoes, plus plenty of the silky cream sauce. Serve immediately while steaming hot.

13. 13

    This dish pairs beautifully with crusty bread (to soak up the sauce), a green salad, or simple boiled vegetables. A glass of dry white wine — ideally a local Chasselas — is the traditional Swiss accompaniment.

Tools you’ll need

• 6-quart Dutch oven or heavy-bottomed pot with lid
• chef's knife
• cutting board
• wooden spoon
• instant-read thermometer (optional, for checking pork doneness)
• shallow bowls or deep plates
• fine-mesh strainer (for rinsing leeks)

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