Pork Cassoulet

French   Pork

350g Porc
to serve Pain
2 tblsp Chapelure
to serve Brocoli
1 thinly sliced Carottes
1 tsp Graines de fenouil
10 Ail
drizzle Huile
Handful Persil
1 tblsp Purée de tomates
600ml Bouillon de légumes
1 large Oignon
4 tbsp Graisse d'oie
2 tblsp Vinaigre de vin rouge
400g Haricots blancs
2 sticks Romarin
  1. 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.
  2. 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.
  3. 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.