French-Style Pork Cassoulet
Succulent pork shoulder in a simple casserole of garlic and white beans.

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French-Style Pork Cassoulet

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Ingredients

Adjust Servings:
400g cubed pork shoulder you can also use belly pork
1 large onion - chopped
4 cloves of garlic - finely chopped
1 pint chicken stock
4 large sausages with high meat content
2x 400g tins white haricot beans or use butter beans or cannellini, or a mixture of the two
(optional) 1 x 400g tin chopped tomatoes

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Ingredients

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Cassoulet is a hearty dish from the south of France which traditionally contains pork and white beans.  Because it is slow cooked, you can get away with using a cheaper cut of meat – here I’ve used shoulder – and the beans are great for adding protein and bulking it out.  Which makes it a frugal dish too.

Although it lacks the sophistication of cassoulet made with goose, it nevertheless is a extremely tasty meal.  It also freezes well and so is a good standby for busy days.

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Steps

1
Done

Preheat the oven to 150°C. Put a large heavy-based frying pan on a medium heat and add a little cooking oil. Add the cubes of pork shoulder and fry for a few minutes until browned and sealed. Remove to a plate and set aside.

2
Done

Using the same pan, add a little more cooking oil and the chopped onion. Fry for 3-4 minutes until softened, then add the garlic for another 3 minutes.

3
Done

Return the pork shoulder to the frying pan, along with any juices that have come out while resting. Pour in the chicken stock, add the sausages and beans and allow to come to the boil. You can also add a tin of chopped tomatoes now, if you prefer the more tomato-based flavour.

4
Done

Turn the pan down to a simmer for 15 minutes, then decant to an oven-proof casserole dish, making sure there is enough liquid to cover the meat. If not, top it up with a little boiled water from the kettle.

5
Done

Put a lid on the casserole dish and place in the oven for about 2 hours. There is no need to worry if it cooks for a little longer, it will merely become more delicious!

6
Done

Serve a hearty helping to every diner, making sure everyone gets a sausage. You can also provide a side dish of green beans and good bread for mopping up the juices.

TfB

Owner/Author of The Food Brood

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