Pork Cassoulet

Steps

1. Preheat your oven to 140°C (120°C fan or gas mark 1).
2. In a large oven-safe pot with a tight lid, heat goose fat over high heat. Add diced pork and sear for a few minutes until browned, stirring occasionally.
3. Lower the heat and add sliced onion, whole garlic cloves, thinly sliced carrot, and fennel seeds. Cook gently for a few minutes to soften the vegetables.
4. Pour in red wine vinegar and scrape the bottom of the pan to lift any browned bits.
5. Add vegetable stock, tomato purée, and half of the rosemary and parsley. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. Season to taste, cover with the lid, and transfer to the oven. Cook for 2 hours, removing the lid for the last hour.
7. Stir in haricot beans about 30 minutes before the end of cooking.
8. Once finished, take the pan out of the oven and preheat the grill.
9. Top the cassoulet with remaining herbs and breadcrumbs, drizzle with oil, and place back under the grill for 5-10 minutes until the breadcrumbs are golden.
10. Serve hot with crusty bread and broccoli on the side.