Pork Cassoulet Recipe

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.

Pour in the red wine vinegar, scraping up any browned bits from the bottom of the pan – that's where the flavor is. Add the vegetable stock, tomato purée, and half of the rosemary and parsley.

Bring the mixture to a boil, then reduce and simmer for 10 minutes. Season to your liking, cover the pan with its lid, and transfer it to the preheated oven for 2 hours. Remember to remove the lid for the final hour of cooking. Stir occasionally, and add the haricot beans with 30 minutes left on the clock.

Once the cassoulet is out of the oven, heat your grill. Scatter the remaining rosemary and parsley, along with the breadcrumbs, over the top. Drizzle a little oil over the breadcrumbs.

Return the pan to the oven under the grill for 5-10 minutes, or until the breadcrumbs are golden and crisp. Serve the cassoulet straight from the pan with crusty bread and green vegetables like broccoli.