Pork Cassoulet

Name: Pork Cassoulet
Total time: 150 min
Yield: 4 servings
Cuisine: France
Ingredients: 4 tbsp goose fat; 350g diced pork shoulder; 1 large brown onion, sliced; 10 garlic cloves, peeled; 1 carrot, thinly sliced; 1 tsp fennel seeds; 2 tbsp red wine vinegar; 600ml vegetable stock; 1 tbsp tomato purée; 2 sprigs fresh rosemary; Handful fresh parsley, chopped; 400g tin haricot beans, drained; 2 tbsp breadcrumbs; Drizzle of olive oil; Crusty bread, to serve; 200g broccoli, to serve

Rich, slow-cooked pork and creamy beans topped with a crisp, herby golden breadcrumb crust.

150 min serves 4 Medium Watch

Ingredients

4 tbsp goose fat200g

350g diced pork shoulder400g

1 large brown onion, sliced1 each

10 garlic cloves, peeled3 pack

1 carrot, thinly sliced500g

1 tsp fennel seeds35g

2 tbsp red wine vinegar350ml

600ml vegetable stock10 cubes

1 tbsp tomato purée200g

2 sprigs fresh rosemary20g

Handful fresh parsley, chopped30g

400g tin haricot beans, drained400g

2 tbsp breadcrumbs175g

Drizzle of olive oil500ml

Crusty bread, to serve1 loaf

200g broccoli, to serve200g

Method

Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £10.18 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£33.11 est. · serves 4

Ingredients

4 tbsp goose fat200g

350g diced pork shoulder400g

1 large brown onion, sliced1 each

10 garlic cloves, peeled3 pack

1 carrot, thinly sliced500g

1 tsp fennel seeds35g

2 tbsp red wine vinegar350ml

600ml vegetable stock10 cubes

1 tbsp tomato purée200g

2 sprigs fresh rosemary20g

Handful fresh parsley, chopped30g

400g tin haricot beans, drained400g

2 tbsp breadcrumbs175g

Drizzle of olive oil500ml

Crusty bread, to serve1 loaf

200g broccoli, to serve200g

Method

Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.

Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.

Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.