This New Brunswick–style chiard layers the Acadian love of potatoes with browned pork and a crisp baked top. Finely grated raw potato is mixed with a little mashed potato, onion, fresh pork and salt pork, then baked as a substantial casserole. In some communities the related dish is called râpure or pâté râpé; family recipes differ in their meat, seasoning and potato proportions.
This version uses pork and salt pork rather than the chicken broth method associated with southwest Nova Scotia rappie pie at rank 17. It is also not poutine râpée: that is a boiled potato dumpling with a meat filling. Squeezing excess liquid from the grated potato helps the casserole hold together without turning it into a broth-reconstituted râpure.
Prepare the dish and mashed potatoHeat the oven to 220°C. Grease a deep 23 × 33 cm baking dish. Cut 300 g of the potatoes into chunks and boil in unsalted water until tender. Drain well and mash smooth. Let the mash cool until warm rather than steaming.
Grate and drain the potatoesWhile the reserved potatoes cook, grate the remaining 1.5 kg. Gather the shreds in a clean towel and squeeze out excess liquid over the sink. Keep the potato pulp; do not rinse it.
Brown the porkIn a large skillet over medium heat, cook the salt pork for 6–8 minutes, until it releases fat and begins to brown. Add the pork shoulder and cook, stirring, for 5–7 minutes until all surfaces are opaque and lightly browned. Add the onion and cook 3–4 minutes, until softened. Drain off excess fat, leaving about 1 tablespoon in the pan. Cool the mixture slightly.
Mix and fill the dishIn a large bowl, combine the grated potato, mashed potato, eggs and pepper. Fold in the pork, onion and the remaining rendered fat. Taste a small fully cooked piece of the pork mixture; add salt only if needed. Spread the mixture evenly in the prepared dish and smooth the top.
Bake and restBake at 220°C for 15 minutes, then reduce the oven to 175°C. Bake for 75–95 minutes, until the top is deeply golden, the centre reaches at least 74°C and the largest pork pieces reach at least 71°C. If the top browns too quickly, cover loosely with foil. Rest for 10 minutes before cutting into six portions.
Russet or another floury potato gives a tender interior and helps the casserole set. If the grated potatoes release a lot of liquid, squeeze them again; do not pour the liquid back into the mixture. Drain excess pork fat so the base is moist rather than greasy. A dark golden crust is expected, but lower the oven or tent the dish if it is darkening before the centre is hot enough.
For leftovers, refrigerate within 2 hours in shallow containers at or below 4°C and use within 2–3 days, or freeze. Reheat portions until the centre reaches 74°C. Keep raw pork separate from ready-to-eat foods and wash hands, utensils and work surfaces after handling it.
Rounded ingredient-based estimate for six servings using generic composition values for potatoes, pork shoulder, salt pork, onion and eggs. Fat and sodium vary substantially with the salt pork and how much rendered fat is drained; exact product values are not claimed.
Contains egg. Check packaged salt pork and other products for additional ingredients or cross-contact. Keep raw pork separate from ready-to-eat food; wash hands and clean the knife, board and work surfaces after handling it. Use a digital thermometer to verify that the casserole centre reaches at least 74°C and the largest pork pieces reach at least 71°C. Refrigerate leftovers within 2 hours in shallow containers at or below 4°C and reheat to 74°C.
