Pork Cassoulet

Name: Pork Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: France
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

Non-Veg📍France🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Pork

Ingredients for Pork Cassoulet

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Goose Fat

4 tbsp

Pork

350g

Onion

1 large

Garlic

Carrots

1 thinly sliced

Fennel Seeds

1 tsp

Red Wine Vinegar

2 tblsp

Vegetable Stock

600ml

Tomato Puree

1 tblsp

Rosemary

2 sticks

Parsley

Handful

Haricot Beans

400g

Breadcrumbs

2 tblsp

Oil

drizzle

Bread

to serve

Broccoli

to serve

Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. 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.

Step-by-Step Instructions

Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. 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. Stir occasionally and add the beans with 30 mins to go.

Remove the pan from the oven and heat the grill. 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. Serve with crusty bread and green veg.