Name: Authentic Kig Ha Farz Recipe
Prep time: 30 min
Cook time: 150 min
Yield: 6
Cuisine: France
Ingredients: *For the Stew (Kig):**; 5 kg pork shoulder, bone-in and cut into large chunks; 200 g smoked bacon lardons or thick-cut bacon, diced; 1 large onion, roughly chopped; 2 carrots, peeled and cut into large chunks; 2 celery stalks, cut into large chunks; 2 leeks (white and light green parts only), cleaned and sliced; 4 cloves garlic, smashed; 2 bay leaves; 4 sprigs fresh thyme; 1 pig's trotter (optional, for extra gelatin and richness); 2 liters water or light beef stock; 1 tablespoon duck fat or vegetable oil; Salt and freshly ground black pepper to taste; *For the Farz (Dumplings):**; 250 g buckwheat flour; 100 g all-purpose flour; 2 large eggs; 150 ml milk (or water); 50 g butter, melted; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 pinch baking powder (optional, for slight lift)

Kig Ha Farz 🇫🇷 France

Breton pork and vegetable stew

French pork

Made with

Pork buckwheat flour vegetables

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