Pork Cassoulet

Ingredients

• 4 tbspgoose fat, or duck fat, or vegetable oil
• 12 ozpork, shoulder or belly, diced
• 1onion, large, sliced
• 10 clovegarlic, whole, peeled
• 1carrots, thinly sliced
• 1 tspfennel seeds
• 2 tbspred wine vinegar
• 2 1/2 cupsvegetable stock
• 1 tbsptomato paste
• 2 sprigrosemary
• parsley, roughly chopped
• 2 cupsnavy beans, canned, drained
• 2 tbspbreadcrumbs, for the topping
• oil, a drizzle, for the breadcrumb topping
• 7 ozcrusty bread, to serve
• broccoli, to serve (green vegetable)

Method

1. 1

   Heat the oven to 275°F/250°F fan/gas 1. Put a large ovenproof pan with a tight lid over high heat, add the goose fat and the diced pork, and cook for a few minutes, stirring, until the edges are sealed and browned.

2. 2

   Turn the heat right down and add the sliced onion, the whole garlic cloves, the carrot and the fennel seeds. Let them soften gently for a few minutes.

3. 3

   Pour in the red wine vinegar and scrape the base of the pan to lift everything stuck to it, then add the stock, the tomato paste and half the rosemary and parsley.

4. 4

   Bring it to the boil and simmer for 10 minutes, then season, put the lid on and move the pan into the oven for 1 hour.

5. 5

   Take the lid off, give it a stir, and leave it uncovered in the oven for another 30 minutes so the liquid starts to reduce.

6. 6

   Stir the drained navy beans in and return the pan to the oven, still uncovered, for a final 30 minutes. They only need to warm through and take on the sauce.

7. 7

   Heat the broiler. Scatter the rest of the rosemary and parsley over the top with the breadcrumbs, drizzle a little oil over them, and broil for 5–10 minutes until the crumbs are golden and crisp.

8. 8

   Serve it straight from the pan, with crusty bread and something green alongside.