Pork cassoulet — a rustic French-style bake of pork, haricot beans and aromatics in a rich tomato broth, topped with golden breadcrumbs. Slow-cooked, hearty comfort food.
- 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
Video
Preparation
- Heat the oven to 140C/120C fan/gas 1. Put a large ovenproof pan with a tight-fitting lid over high heat. Add the fat and diced pork and cook for a few minutes to seal the edges, stirring to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently for a few minutes to soften the veg.
- 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 minutes, then season, cover, and put into the oven for 2 hours, removing the lid for the final hour. Stir occasionally and add the beans with 30 minutes to go.
- Remove from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over, and return to the oven for 5–10 minutes until the breadcrumbs are golden. Serve with crusty bread and green veg.
