01 Jun Pork Belly Cassoulet
Foodie Friday: Enjoy a hearty winter Pork Belly Cassoulet. It is a French dish that is slow cooked for a filling stew topped with breadcrumbs.
- 4 Pork Sausages
- 600g Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
- 4 bacon rashers, coarsely chopped
- 1 brown onion, thickly sliced
- 1 fennel, thickly sliced
- 2 garlic cloves, crushed
- 1/2 cup (100g) dried white beans
- 1 cup (250ml) dry white wine
- 400g can diced tomatoes
- 2 cups (500ml) chicken stock
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 dried bay leaves
- 1 1/2 cups (105g) coarse breadcrumbs (made from day-old sourdough)
- 40g butter, melted
- 1 tablespoon coarsely chopped thyme
- Steamed green beans, to serve
- Preheat oven to 140°C. Heat a large flameproof casserole pan over medium-high heat. Add the sausages and cook, turning occasionally, for 8 mins or until brown all over and cooked through. Transfer to a clean work surface. Thickly slice diagonally.
- Add half the pork to the pan and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining pork.
- Add the bacon, onion, fennel and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Return sausage and pork to pan. Add white beans and stir to combine. Pour over the wine and bring to the boil. Cook for 2 mins or until wine reduces by half.
- Add the tomato, stock, thyme, rosemary and bay leaves. Bake, covered, stirring occasionally, for 1½ hours or until pork is very tender. Season. Increase oven to 160°C.
- Combine breadcrumbs, butter and thyme in a bowl. Sprinkle over pork mixture. Bake, uncovered, for 30 mins or until golden brown. Serve with beans.