Pork Boulangère with Boudin Noir

Jean-Christophe Novelli's rustic French dish of pork and black pudding is a melting pot of rich flavours
By Jean-Christophe Novelli
Pork Boulangère with Boudin Noir
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes plus overnight chilling
  • Effort: medium


For the boulang�re potatoes

  • 1 tbsp butter, to grease
  • 4 large red potatoes, peeled and sliced quite thinly (3mm)
  • 2 Spanish onions, sliced
  • 3 cloves garlic, chopped
  • 2 tsp chopped thyme
  • 1 litres chicken stock, hot
  • salt and black pepper

For the pork

  • 2 litres chicken stock
  • 4 pork cutlets, boneless
  • 1 boudin noir, cut into 12 diagonal slices
  • bunch sage leaves
  • 4 slices beaufort cheese
  • pig's caul fat


1. Preheat the oven to 180C/gas 4.

2. Grease a deep ovenproof dish with butter and layer the potato slices in it, together with the onions. Sprinkle with the garlic and thyme; pour over the stock so that it barely covers the potatoes, season and cover with foil.

3. Bake in the oven for 35-45 minutes. When cooked the potatoes should have absorbed nearly all the stock and a knife should easily slide through them. Once cooled, leave to chill in the fridge overnight.

4. The next day, use a round cutter, 7-8cm in diameter, to cut out 4 portions of the potato boulangère.

5. For the pork, cook the chicken stock until reduced by half.

6. Preheat the oven to 180C/gas 4.

7. Season the pork cutlets and lay a portion of potatoes on top of each one. Surround each potato portion with three slices of boudin noir and several sage leaves. Place a slice of cheese on top and wrap the whole bundle in crepinette, pressing out any air.

8. Put the parcels in a baking dish and pour over the reduced stock; bake in the oven 35-45 minutes.

9. Serve with blanched French beans, chervil and chopped tomato.

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