Ingredients
- Pork (350g)
- Goose Fat (4 tbsp)
- Onion (1 large)
- Garlic (10 cloves)
- Carrots (1 thinly sliced)
- Fennel Seeds (1 tsp)
- Red Wine Vinegar (2 tbsp)
- Vegetable Stock (600ml)
- Tomato Puree (1 tbsp)
- Rosemary (2 sprigs)
- Parsley (1 handful)
- Haricot Beans (400g)
- Breadcrumbs (2 tbsp)
- Oil (drizzle)
- Bread (to serve)
- Broccoli (to serve)
Instructions
Steps
- Preheat your oven to 140°C (120°C fan or gas mark 1).
- In a large oven-safe pot with a tight lid, heat goose fat over high heat. Add diced pork and sear for a few minutes until browned, stirring occasionally.
- Lower the heat and add sliced onion, whole garlic cloves, thinly sliced carrot, and fennel seeds. Cook gently for a few minutes to soften the vegetables.
- Pour in red wine vinegar and scrape the bottom of the pan to lift any browned bits.
- Add vegetable stock, tomato purée, and half of the rosemary and parsley. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Season to taste, cover with the lid, and transfer to the oven. Cook for 2 hours, removing the lid for the last hour.
- Stir in haricot beans about 30 minutes before the end of cooking.
- Once finished, take the pan out of the oven and preheat the grill.
- Top the cassoulet with remaining herbs and breadcrumbs, drizzle with oil, and place back under the grill for 5-10 minutes until the breadcrumbs are golden.
- Serve hot with crusty bread and broccoli on the side.