(Petit Salé aux Pommes de Terre)

SERVES 6 – 8

As a tradition this dish is served with the beaujolais nouveau each year at À la Cloche des Halles.

5 lbs. salted pork shoulder and loin ribs,
   chine cracked
10 medium yellow onions, peeled
2 cloves
2 carrots, peeled
1 branch thyme
2 bay leaves
5 lbs. small white potatoes, peeled
8–10 tbsp. vegetable oil
Salt and freshly ground black pepper

1. Soak pork in a pot of cold water, changing water every hour for 4 hours. Drain, then cover pork again with cold water. Stud 2 of the onions with a clove each and add to pot, along with carrots, thyme, and bay leaves. Bring to a boil over high heat, reduce heat to low, cover, and simmer until meat is tender, 2–3 hours.

2. About 1 1/2 hours before pork is finished, preheat oven to 375°. Thinly slice remaining 8 onions. Toss onions and potatoes with oil in a large baking dish. Season generously with salt and pepper, then roast, stirring occasionally, until onions are soft and potatoes are browned, about 1 1/2 hours. When pork is cooked, transfer to the baking dish and ladle some of the broth over meat and vegetables.