This is a French-inspired pork cassoulet. It features slow-cooked pork with aromatic vegetables and beans, topped with crispy breadcrumbs. It is a hearty and flavorful dish.
Preheat your oven to 140°C (120°C fan or Gas Mark 1). 2. Place a large ovenproof pan with a tight-fitting lid on high heat. Add 4 tablespoons of goose fat. 3. Once the fat is hot, add the diced pork. Cook for a few minutes, stirring often, until the pork is sealed and browned on all sides. 4. Reduce the heat to low. Add the sliced onion, 10 whole garlic cloves, 1 thinly sliced carrot, and 1 teaspoon of fennel seeds. Cook gently for a few minutes until the vegetables soften. 5. Pour in 2 tablespoons of red wine vinegar. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. 6. Add 600 ml of vegetable stock, 1 tablespoon of tomato puree, and half of the rosemary and half of the parsley. 7. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. 8. Season the mixture with salt and pepper to taste. 9. Cover the pan with its lid. Place the covered pan into the preheated oven. Bake for 1 hour. 10. After 1 hour, carefully remove the lid. Stir the cassoulet. Return the uncovered pan to the oven and bake for another 30 minutes. 11. Add 400g of haricot beans to the cassoulet. Stir well. Continue baking for the final 30 minutes. Stir occasionally during this time. 12. Carefully remove the pan from the oven. Preheat your overhead grill. 13. Scatter the remaining rosemary and parsley over the cassoulet. Sprinkle 2 tablespoons of breadcrumbs on top. Drizzle a little oil over the breadcrumbs. 14. Place the pan under the hot grill. Grill for 5 to 10 minutes, watching carefully, until the breadcrumbs are golden and crispy. 15. Serve the pork cassoulet immediately with crusty bread and green vegetables, such as broccoli.