Pork Cassoulet

Instructions

1. 1

   Preheat Oven

   1 min

   Set your oven to preheat at 140°C (or 120°C for fan ovens, gas mark 1). This slow cooking temperature will help the flavors meld beautifully during the cassoulet cooking process.

2. 2

   Sear the Pork

   7 min

   In a large, heavy pot that can go in the oven, heat goose fat over high heat. Once hot, add the 350g of diced pork and sear it for about 5-7 minutes until it's nicely browned. Stir occasionally to ensure even cooking and to prevent sticking.

3. 3

   Add Vegetables

   5 min

   Reduce the heat to medium and introduce the sliced onion, whole garlic cloves, thinly sliced carrot, and fennel seeds into the pot. Cook these gently for about 5 minutes until the onion is translucent and the carrots start to soften, stirring occasionally.

4. 4

   Deglaze with Vinegar

   3 min

   Pour the red wine vinegar into the pot, using a wooden spoon to scrape the bottom and lift any flavorful browned bits stuck to the pot. This step adds depth to your dish and enhances the overall flavor.

5. 5

   Combine Liquids and Herbs

   9 min

   Add vegetable stock, tomato purée, and half of the rosemary and parsley to the pot. Bring the mixture to a boil, then immediately lower the heat to a gentle simmer and let it cook for about 10 minutes to blend the flavors.

6. 6

   Oven Cook the Cassoulet

   ~2 hr

   Season the mixture with salt and pepper to taste, cover the pot with its lid, and place it in the preheated oven. Allow it to cook for 2 hours, removing the lid for the last hour to let it thicken and develop a richer flavor.

7. 7

   Add Beans

   3 min

   About 30 minutes before the cooking time is up, stir in the haricot beans. This ensures they heat through without becoming mushy, adding a creamy texture to the dish.

8. 8

   Prepare for Grilling

   3 min

   Once the cassoulet is done cooking, carefully take the pot out of the oven and preheat your grill to a medium setting. This will give your dish a wonderful finish.

9. 9

   Grill for Crispiness

   9 min

   Sprinkle the top of the cassoulet with the remaining herbs and breadcrumbs, then drizzle a little oil over the top. Place it under the grill for 5-10 minutes, watching closely until the breadcrumbs turn a lovely golden brown and crispy.

10. 10

    Plate and Serve

    1 min

    Serve the cassoulet hot, accompanied by slices of crusty bread and a side of broccoli. This hearty dish pairs well with a fresh salad or a glass of red wine for a complete meal.