Pork Cassoulet

Pork · France classic.

Ingredients

• 4 tbsp Goose Fat
• 350g Pork
• 1 large Onion
• 10 Garlic
• 1 thinly sliced Carrots
• 1 tsp Fennel Seeds
• 2 tblsp Red Wine Vinegar
• 600ml Vegetable Stock
• 1 tblsp Tomato Puree
• 2 sticks Rosemary
• Handful Parsley
• 400g Haricot Beans
• 2 tblsp Breadcrumbs
• drizzle Oil
• to serve Bread
• to serve Broccoli

Method

1. Heat the pan — Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat.
2. Stir — Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly.
3. Heat the pan — Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
4. Continue cooking — Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan.
5. Add ingredients — Add the stock, tomato purée, and half the rosemary and parsley.
6. Bring to a boil — Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking.
7. Stir — Stir occasionally and add the beans with 30 mins to go.
8. Grill — Remove the pan from the oven and heat the grill.
9. Continue cooking — Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden.
10. Serve — Serve with crusty bread and green veg.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup