Recipes > Meat > Pork > Hoche Pot of Ghent

Hoche Pot of Ghent


  • 2 big carrots
  • 2 turnips
  • 4 leeks
  • 2 celeries
  • 1 good green cabbage
  • 3 1/2 pints of water
  • a good piece of pork weighing perhaps three pounds
  • potatoes
  • pepper
  • salt


Clean carrots and cut them into small pieces, the same for turnips, leeks, celeries, and cabbage, only using the pale leaves. Wash all these vegetables well in running water, two or three times, and put them on the fire in the water. Add salt, and let it cook for an hour.

At the end of this time, add a good piece of pork—for choice let it be cutlets. You can also add a pig's trotter. Let it cook for another hour, taking care that the meat remains below the water.

At the end of that time, and half-an-hour before you wish to eat it, add potatoes enough to be three for each person. Watch the cooking so as to see that the potatoes do not stick, and finish the seasoning with pepper and salt.


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Attributed to Georges Kerckaert.


The Belgian Cookbook (1915).

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