Pork Cassoulet

Name: Pork Cassoulet
Prep time: 1 h 5 min
Cook time: 2 h 10 min
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: France
Ingredients: ¼ cup goose fat; 12 oz pork; 1 onion; 10 garlic; 1 carrot; 1 tsp fennel seeds; 2 tbsp red wine vinegar; 2 ½ cups vegetable stock; 1 tbsp tomato paste; 2 sticks rosemary; Handful parsley; 14 oz haricot beans; 2 tbsp breadcrumbs; drizzle oil; to serve bread; to serve broccoli

A weekend France dinner. Ready in about 3 hours 15 minutes. Difficulty: more effort.

1 hr 5 minPrep (about)
2 hr 10 minCook (about)
3 hr 15 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

12 oz pork Shopping tip: Pork shoulder (Boston butt), cut in cubes.

Fresh & other

¼ cup goose fat
1 onion
10 garlic
1 carrot
2 ½ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
2 sticks rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
Handful parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
14 oz haricot beans
2 tbsp breadcrumbs
to serve bread
to serve broccoli

Sauces & oils

2 tbsp red wine vinegar
drizzle oil Shopping tip: Vegetable or olive oil.

Spices & seasonings (1): fennel seeds

1 tsp fennel seeds

How to make it

Steps in our own plain words.

Turn the oven on to 275°F (250°F for a fan oven).
Put a large ovenproof pan on a high heat.
Add your fat and diced meat.
Cook for some mins to seal your edges, giving it a quick mix to cook.
Turn the heat down to low.
Add the fennel seeds, carrot, whole garlic cloves and sliced onion.
Cook to soften the veg for some mins.
Pour over your red wine vinegar, scraping meaty bits off the bottom of your pan.
Add your stock, tomato purée, plus half the rosemary and parsley.
Bring to the boil.
Simmer for 10 mins.
Season.
Cover with a lid.
Put in the oven for 2 hrs, removing your lid for the final hour of cooking.
Stir every so often.
Add your beans with 30 mins to go.
Take it out of the oven.
Heat the grill.
Scatter the top with the rest of the herbs plus breadcrumbs, drizzle little oil over the top.
Return to oven for 5-10 mins, till the breadcrumbs are golden.
Serve with crusty bread and green veg.