Name: Pork Cassoulet
Yield: 4 servings
Cuisine: French
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

Pork

4 servings

532 cal/serving

Instructions

Step 1

Preheat oven to 275°F.

Step 2

Heat a large ovenproof pan over high heat and add goose fat and diced pork; sear until edges are browned

Goose FatPork

Step 3

Reduce heat to low and add sliced onion, whole garlic cloves, carrot and fennel seeds; cook gently until softened

OnionGarlicCarrotsFennel Seeds

Step 4

Pour in red wine vinegar, scrape the pan, then add vegetable stock, tomato puree and half the rosemary and parsley; bring to a boil and simmer 10 minutes

Red Wine VinegarVegetable StockTomato PureeRosemaryParsley

Step 5

Season, cover with a tight-fitting lid and transfer the pan to the oven; cook for 2 hours, removing the lid for the final hour

Step 6

Stir occasionally during cooking and add haricot beans with 30 minutes remaining

Haricot Beans

Step 7

Remove the pan from the oven and heat the grill

Step 8

Scatter the top with the remaining rosemary and parsley and the breadcrumbs; drizzle with a little oil and grill 5–10 minutes until golden

RosemaryParsleyBreadcrumbsOil

Step 9

Serve with crusty bread and green veg

BreadBroccoli