Pork Cassoulet

Ingredients

• 4 tbsp Goose Fat
• 350g Pork
• 1 large Onion
• 10 Garlic
• 1 thinly sliced Carrots
• 1 tsp Fennel Seeds
• 2 tblsp Red Wine Vinegar
• 600ml Vegetable Stock
• 1 tblsp Tomato Puree
• 2 sticks Rosemary
• Handful Parsley
• 400g Haricot Beans
• 2 tblsp Breadcrumbs
• drizzle Oil
• to serve Bread
• to serve Broccoli

Instructions

1. Preheat the oven to 140°C / 120°C fan / Gas mark 1. Place a large ovenproof casserole with a tight-fitting lid over high heat. Add the goose fat and diced pork and cook for a few minutes, stirring, until the meat is sealed and lightly browned all over.
2. Reduce the heat to low. Add the sliced onion, whole garlic cloves, sliced carrot and fennel seeds. Cook gently for a few minutes, stirring, until the vegetables begin to soften without colouring.
3. Pour in the red wine vinegar, scraping any browned bits from the base of the pan. Add the vegetable stock, tomato purée, half of the rosemary and half of the parsley. Bring to the boil, then simmer gently for about 10 minutes. Season to taste.
4. Cover with the lid and transfer to the oven. Cook for 2 hours, removing the lid for the final hour. Stir occasionally and add the haricot beans during the last 30 minutes of cooking.
5. Remove from the oven and preheat the grill. Scatter the remaining herbs and breadcrumbs over the top, drizzle lightly with oil, and return to the oven under the grill for 5–10 minutes, until the topping is golden.
6. Serve hot with crusty bread and broccoli.

instructions_source: editorial-classic