Pork Cassoulet
A traditional French dish from the Languedoc region, this hearty casserole is made with pork sausage, pork shoulder, and white beans.
Ingredients
- ●1 pound Pork shoulder
- ●1 pound Pork sausage (such as Toulouse)
- ●2 Cippollini onions
- ●3 cloves Garlic
- ●1 can Canned white beans (such as cannellini)
- ●6 slices Bacon
- ●2 tablespoons Duck fat or vegetable oil
- ●2 tablespoons Tomato paste
- ●1 cup Chicken broth
- ●2 sprigs Thyme
- ●2 sprigs Rosemary
- ●to taste Salt and pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Cut the pork shoulder into 2-inch pieces and season with salt and pepper.
- 3
In a large Dutch oven, cook the bacon over medium heat until crispy.
- 4
Remove the bacon from the pot and set aside.
- 5
Add the pork shoulder to the pot and cook until browned on all sides.
- 6
Add the onions and garlic to the pot and cook until the onions are softened.
- 7
Add the pork sausage to the pot and cook until browned.
- 8
Add the tomato paste to the pot and cook for 1 minute.
- 9
Add the chicken broth, thyme, and rosemary to the pot.
- 10
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 11
Bake for 2 1/2 hours, or until the meat is tender.
- 12
Add the white beans and bacon to the pot and stir to combine.
- 13
Return the pot to the oven and bake for an additional 30 minutes.
- 14
Serve the cassoulet hot, garnished with fresh herbs.