Pork Cassoulet
A slow-baked French pork cassoulet with beans, herbs, and a rich goose fat foundation, finished with breadcrumbs and a brief grill for a golden crust.
Pasos
- 1
Preheat the oven to 140C / 120C fan / gas 1.
- 2
Heat a large ovenproof pan over high heat and add the goose fat; seal the pork pieces until edges are browned, stirring to cook evenly.
- 3
Lower the heat and add the onion, whole garlic cloves, carrot, and fennel seeds; cook gently until the vegetables soften.
- 4
Pour over the red wine vinegar, scraping up any browned bits from the bottom of the pan; add the stock, tomato purée, and half of the rosemary and parsley.
- 5
Bring to a boil, then simmer for 10 minutes.
- 6
Season to taste, cover with a lid, and transfer to the oven; bake for 2 hours, removing the lid for the final hour.
- 7
Stir occasionally and add the haricot beans in the last 30 minutes of cooking.
- 8
Remove the pan from the oven and heat the grill; scatter the remaining herbs and breadcrumbs on top, drizzle with a little oil, and return to the oven for 5–10 minutes until the breadcrumbs are golden.
- 9
Serve with crusty bread and green vegetables.
