Cochon Sauce Piquant
Dive into the bold and comforting flavors of Cochon Sauce Piquant, a classic Cajun dish that’s packed with zesty spices and tender pork shoulder simmered to perfection. This soulful recipe features cubes of buttery pork, seared to lock in flavor, and slow-cooked in a vibrant tomato-based sauce infused with Cajun seasoning, garlic, and a medley of aromatic vegetables like onion, bell pepper, and celery. The addition of hot sauce and bay leaves gives it that signature tangy, spicy kick, while fresh parsley and green onions provide a burst of freshness. Served over steamed white rice, this hearty, slow-simmered dish is the ultimate Southern comfort food, perfect for a cozy dinner or any occasion craving rich, homemade flavors. Whether you're a Cajun cuisine enthusiast or new to the world of sauce piquant, this one-pot wonder promises to delight your taste buds!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 teaspoons Cajun seasoning
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 medium bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 tablespoon hot sauce
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- 3 green onions, chopped
- 4 cups steamed white rice
Instructions
Cut the pork shoulder into 1-inch cubes and season with salt, black pepper, and Cajun seasoning.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and sear until browned on all sides, about 8–10 minutes. Remove the pork and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5–7 minutes until softened, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and sauté for another 1–2 minutes until fragrant.
Stir in the tomato paste and cook for 2–3 minutes, allowing it to caramelize slightly.
Add the crushed tomatoes and chicken broth to the pot, stirring to combine. Bring the mixture to a simmer.
Return the browned pork to the pot. Add the hot sauce and bay leaves. Stir well.
Reduce the heat to low, cover the pot, and let simmer for 1.5–2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally and adjust seasoning if needed.
Stir in the fresh parsley and green onions just before serving.
Serve hot over steamed white rice and garnish with additional parsley or green onions if desired.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
