Dinner

Pork Cassoulet

Name: Pork Cassoulet
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Cuisine: French
Ingredients: 4 tbsp goose fat; 350g pork, diced; 1 large onion, sliced; 10 garlic, whole; 1 thinly sliced carrot, thinly sliced; 1 tsp fennel seeds; 2 tblsp red wine vinegar; 600ml vegetable stock; 1 tblsp tomato purée; 2 sticks rosemary; parsley, Handful; 400g haricot beans; 2 tblsp breadcrumbs; oil, drizzle; crusty bread, to serve; broccoli, to serve

A slow-baked French-style pork and haricot bean casserole with herbs, vegetables, and a crisp breadcrumb topping.

2 hr 40 min
600 kcal
French

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Heat the oven to 140C/120C fan/gas 1.
Step 2:
Place a large ovenproof pan with a tight-fitting lid over high heat.
Step 3:
Add the goose fat and diced pork, then cook for a few minutes to seal the edges, stirring briefly so it cooks evenly.
Step 4:
Reduce the heat to low. Add the sliced onion, whole garlic cloves, thinly sliced carrot, and fennel seeds, then cook gently for a few minutes to soften the vegetables.
Step 5:
Pour over the red wine vinegar, scraping any meaty bits from the bottom of the pan.
Step 6:
Add the vegetable stock, tomato purée, and half of the rosemary and parsley.
Step 7:
Bring to a boil, then simmer for 10 minutes.
10 min
Step 8:
Season, cover with the lid, and put in the oven for 2 hours, removing the lid for the final hour of cooking.
2 h
Step 9:
Stir occasionally and add the haricot beans with 30 minutes of cooking time remaining.
30 min
Step 10:
Remove the pan from the oven and heat the grill.
Step 11:
Scatter the remaining herbs and breadcrumbs over the top, then drizzle with a little oil.
Step 12:
Return to the oven for 5–10 minutes, until the breadcrumbs are golden.
5–10 min
Step 13:
Serve with crusty bread and broccoli.