Pork Cassoulet

Ingredients

• 55 gGoose fat
• 350 gPork
• 150 gOnion
• 30 gGarlic
• 80 gCarrot
• 2 gFennel seeds
• 30 mlRed wine vinegar
• 600 mlVegetable broth
• 15 gTomato paste
• 4 gRosemary
• 15 gParsley
• 400 gBean
• 15 gBreadcrumbs
• 14 gOlive oil
• 200 gBread
• 400 gBroccoli

Instructions

1. 1

   Prepare and Brown

   • Heat the oven to 140 °C (120 °C fan).
   • Place a large ovenproof pan with a tight-fitting lid over high heat.
   • Add the goose fat and diced pork and brown the meat for a few minutes to seal the edges.
2. 2

   Sweat the Vegetables

   • Reduce heat, add sliced onion, whole garlic cloves and thinly sliced carrot.
   • Add fennel seeds and cook gently until the vegetables soften.
3. 3

   Deglaze and Braise

   • Pour over red wine vinegar and scrape any brown bits from the pan.
   • Add vegetable stock, tomato purée and half the rosemary and parsley.
   • Bring to the boil, simmer 10 minutes, season, cover and place in the oven for 2 hours (remove lid for the final hour).
   • Stir occasionally and add the beans with 30 minutes remaining.
4. 4

   Finish under the Grill

   • Remove the pan and preheat the grill.
   • Scatter remaining herbs and breadcrumbs over the top, drizzle with oil and grill for 5–10 minutes until golden.
5. 5

   Serve

   • Serve the cassoulet with crusty bread and steamed broccoli.