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Pork Cassoulet
This pork cassoulet starts with a quick sear in goose fat before joining onions, garlic, carrots, and fennel seeds for a gentle soften. Red wine vinegar deglazes the pan, then stock, tomato purée, and herbs simmer before a long, slow braise in the oven. Haricot beans join the party for the last half hour, and a final grill with breadcrumbs adds a golden, crisp finish. Serve this stew with crusty bread and green vegetables.
Method
3 steps · 19 min total
- 01
Sear Pork and Soften Vegetables
First, preheat your oven to 140 °C/120 °C fan/gas 1. In a large ovenproof pan with a tight-fitting lid, heat the goose fat over high heat. Add the diced pork and cook for a few minutes, stirring to seal the edges and brown the meat evenly.
Reduce the heat to low, then add the sliced onion, whole garlic cloves, carrot, and fennel seeds. Cook gently for a few minutes until the vegetables begin to soften.
