European 25 min

Pork Cassoulet

Name: Pork Cassoulet
Total time: 25 min
Yield: 2 servings
Cuisine: European
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

pork

Ingredientsfor 2

800

Cal

50g

Protein

70g

Carbs

40g

Fat

14 tbsp Goose Fat
2350g Pork
31 large Onion
410 Garlic
51 thinly sliced Carrots
61 tsp Fennel Seeds
72 tblsp Red Wine Vinegar
8600ml Vegetable Stock
91 tblsp Tomato Puree
102 sticks Rosemary
11Handful Parsley
12400g Haricot Beans
132 tblsp Breadcrumbs
14drizzle Oil
15to serve Bread
16to serve Broccoli

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Instructions

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.