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Pork Cassoulet

Hearty French-style pork cassoulet with tender pork, soft beans and a crispy herb breadcrumb topping — comforting and perfect with crusty bread and greens.

Servings
4
Difficulty
Easy
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Pork Cassoulet

Ingredients

Main

  • 4 tbsp goose fat
  • 350 g pork
  • 1 pcs onion (large)
  • 10 pcs garlic cloves
  • 1 pcs carrot (thinly sliced)
  • 1 tsp fennel seeds
  • 2 tbsp red wine vinegar
  • 600 ml vegetable stock
  • 1 tbsp tomato purée
  • 2 pcs rosemary sticks
  • 1 parsley (handful)
  • 400 g haricot beans
  • 2 tbsp breadcrumbs
  • 1 oil (drizzle)
  • 1 bread (to serve)
  • 1 broccoli (to serve)

Directions

  • Heat oven to 140C/120C fan/gas 1.
  • Place a large ovenproof pan with a tight-fitting lid over high heat and add the goose fat and diced pork; cook a few minutes to seal the meat, stirring to brown evenly.
  • Reduce heat to low, add sliced onion, whole garlic cloves, sliced carrot and fennel seeds and cook gently a few minutes until softened.
  • Pour in red wine vinegar, scraping any browned bits from the pan.
  • Add vegetable stock, tomato purée and half the rosemary and parsley; bring to a boil then simmer 10 minutes.
  • Season, cover with the lid and transfer to the oven for 2 hours, removing the lid for the final hour; stir occasionally.
  • With 30 minutes remaining, add the haricot beans to the pan.
  • Remove from oven and preheat the grill.
  • Scatter remaining herbs and breadcrumbs over the top, drizzle with a little oil and return under the grill 5–10 minutes until golden.
  • Serve hot with crusty bread and steamed broccoli or other green vegetables.