Pork Cassoulet

By Cookbook Directory

Recipe overview

130 minutes | 20 minutes | 150 minutes

This is a French-inspired pork cassoulet. It features slow-cooked pork with aromatic vegetables and beans. The dish is topped with crispy breadcrumbs. It is a hearty and flavorful meal.

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Serves:
Pork
French
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Ingredients

  • 4 tablespoons - Goose Fat
  • 350 g_raw_meat_cut_diced_larges - Pork
  • 1 unit_large_whole_sliced - Onion
  • 10 cloves - Garlic
  • 1 unit_whole_thinly_sliced - Carrots
  • 1 teaspoon - Fennel Seeds
  • 2 tablespoons - Red Wine Vinegar
  • 600 mls - Vegetable Stock
  • 1 tablespoon - Tomato Puree
  • 2 sprigs_freshs - Rosemary
  • 0.25 cup_fresh_chopped - Parsley
  • 400 g_canned_drained_rinseds - Haricot Beans
  • 2 tablespoons - Breadcrumbs
  • 1 tablespoon_for_drizzling - Olive Oil
  • Crusty Bread
  • Broccoli
  • Salt
  • Black Pepper

Instructions

  1. Preheat your oven to 140°C (120°C fan or Gas Mark 1).

  2. Place a large ovenproof pan on high heat. Use a pan with a tight-fitting lid. Add 4 tablespoons of goose fat to the pan.

  3. Once the goose fat is hot, add the diced pork. Cook the pork for a few minutes. Stir often. Continue cooking 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. This will loosen any browned bits from the pan.

  6. Add 600 ml of vegetable stock. Add 1 tablespoon of tomato puree. Add half of the fresh rosemary sprigs and half of the chopped fresh parsley.

  7. Bring the mixture to a boil. 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. Bake for another 30 minutes.

  11. Add 400g of drained and rinsed 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 fresh rosemary sprigs and chopped fresh parsley over the cassoulet. Sprinkle 2 tablespoons of breadcrumbs on top. Drizzle 1 tablespoon of olive oil over the breadcrumbs.

  14. Place the pan under the hot grill. Grill for 5 to 10 minutes. Watch carefully to prevent burning. Grill until the breadcrumbs are golden and crispy.

  15. Serve the pork cassoulet immediately. Serve with crusty bread and green vegetables, such as broccoli.