France · pork

Pork Cassoulet

Name: Pork Cassoulet
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Goose Fat4 tbsp
Pork350 g
Onionlarge1
Garlic10
Carrots1
Fennel Seeds1 tsp
Red Wine Vinegar2 tbsp
Vegetable Stock600 ml
Tomato Puree1 tbsp
Rosemary2 stalk
Parsley
Haricot Beans400 g
Breadcrumbs2 tbsp
Oil
Bread
Broccoli

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
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.
2
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.
3
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.