Champenoise stew is a traditional complete dish from the Champagne-Ardenne region, meant to be shared with family or friends.
The day before, soak the cured pork in cold water overnight to remove excess salt.
On the same day, peel the vegetables and cut them into pieces.
Place the soaked and drained meat in a pot. Add the vegetables (except the potatoes), the herb bouquet, and pepper, then cover with water to the level and bring to a boil.
To finish, simmer on low heat for 1 hour and 30 minutes. Add the potatoes and continue cooking for 45 minutes.
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