Mixed Pork Cassoulet
- 4 tbsp lard
- 350g diced pork - bacon, sausages, pork chops or whatever you have!
- 1 sliced onion
- 10 peeled garlic cloves
- 1 sliced carrot
- 1 tsp fennel seeds
- 2 tbsp red wine vinegar
- 600ml chicken stock
- 1 tbsp tomato paste
- 2 rosemary sprigs, leaves chopped
- Chopped parsley
- 400g tin of cannellini beans, drained
- 4 tbsp dried breadcrumbs
- Preheat the oven to 140C. Heat a lidded casserole and add the diced meat and lard, then cook for a few mins to sear. Reduce the heat and add the garlic cloves, sliced onion, fennel seeds and carrot, and cook for 5 mins to soften. Pour in the vinegar to deglaze the pan, then stir in the stock, tomato puree, a small handful of parsley and half the rosemary. Season, then simmer for 10 mins. Cover with the lid and place in the oven for 2 hours, removing the lid for the final hour.
- 30 mins before the end of the cooking time, stir the beans into the pork mixture. When ready, remove the casserole from the oven, and heat the grill to high. Scatter the casserole with the remaining herbs and the breadcrumbs, drizzle with a little oil, then grill for 8 mins or until the breadcrumbs are golden. Serve with steamed greens and some crusty bread - heaven!
2 hrs 30 mins
4 serving