Pork Cassoulet is a French classic dish. There are many many versions out there and I make no claim to authenticity. This recipe is simple to make and the vinegar adds a good counterpoint to the rich meat. Use the best sausages you can find. Serve with crusty French bread to mop up the gravy.
Ingredients (serves 2)
2 pork shoulder steaks
2 pork sausages
2 rashers of smoked bacon
1 large carrot (chopped into chunks)
1 large parsnip (chopped into chunks)
1/2 large onion, thinly sliced
1/2 pt pork or chicken stock
2 tsp dried mixed herbs (or use a bouquet garni)
3/4 of 400g tin of haricot beans
3 tbsp white wine vinegar
salt to taste
5 red peppercorns
To garnish:
A few pickled red peppercorns
Chopped parsley
Method
Ingredients (serves 2)
2 pork shoulder steaks
2 pork sausages
2 rashers of smoked bacon
1 large carrot (chopped into chunks)
1 large parsnip (chopped into chunks)
1/2 large onion, thinly sliced
1/2 pt pork or chicken stock
2 tsp dried mixed herbs (or use a bouquet garni)
3/4 of 400g tin of haricot beans
3 tbsp white wine vinegar
salt to taste
5 red peppercorns
To garnish:
A few pickled red peppercorns
Chopped parsley
Method
- Brown the pork steaks in a little oil.
- Cut the sausages into chunks and brown in the same pan.
- Chop the bacon and fry for a few minutes in the same pan.
- Place all the ingredients in an oven proof dish.
- Bake, covered at 180C for 1 hr 30 mins. Add salt to taste.
- Garnish with chopped parsley and a few red peppercorns. Serve with crusty bread.
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I bet it will be a lot tastier than the impromptu one made from leftovers that I had last night 