Best British Pork Cassoulet Recipes

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PORK CASSOULET



Pork Cassoulet image

Provided by Victoria Granof

Categories     Soup/Stew     Bean     Onion     Pork     Tomato     Bake     Dinner     Lunch     Bacon     White Wine     Fall     Winter     Thyme     Cookie     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
2 medium onions, peeled and chopped
2 garlic cloves, minced, plus 1 whole clove
2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
1 pound bacon (slab is best), cut into 2-inch pieces
1 large stalk celery, chopped
1/2 medium carrot, peeled and chopped
Kosher salt and freshly ground black pepper to taste
4 cups chicken broth
1 cup white wine
1 (14-ounce) can diced tomatoes, with their juice
2 bay leaves
2 (14-ounce) cans white beans, drained and rinsed
2 tablespoons olive oil
1 cup coarse bread crumbs
2 tablespoons chopped parsley

Steps:

  • 1. Preheat oven to 375°F.
  • 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
  • 3. Cover with a lid or foil and bake for 1 1/2 hours.
  • 4. Remove the ribs; set aside.
  • 5. In the same pot, over medium heat, brown the bacon.
  • 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
  • 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
  • 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
  • 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
  • 10. Let cool and serve.

SHORTCUT PORK CASSOULET



Shortcut Pork Cassoulet image

Categories     Food Processor     Bean     Pork     Tomato     Bake     Sauté     Casserole/Gratin     Bacon     Sausage     Winter     Potluck     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 18

1 pound dried Great Northern beans
5 bacon slices, coarsely chopped
1 3 1/2-pound boneless pork shoulder, trimmed of excess fat, cut into 1- to 1 1/2-inch pieces
1 pound kielbasa, cut into 3/4-inch-thick slices
2 1/2 cups chopped onions
1 cup sliced celery
1 cup sliced peeled carrots
4 large garlic cloves, minced
1 tablespoon dried thyme
2 cups canned low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1/2 cup dry white wine
2 cups coarse fresh breadcrumbs made from French bread
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 small red bell pepper, cut into 1/4-inch-thick rounds
Chopped fresh parsley

Steps:

  • Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain.
  • Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
  • Meanwhile, preheat oven to 300°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons drippings from pot. Increase heat to medium-high. Working in batches, cook pork shoulder and kielbasa in pot until brown, about 8 minutes per batch. Using slotted spoon, transfer pork and kielbasa to bowl with bacon.
  • Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans. Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Maintain oven temperature.
  • Using slotted spoon, transfer 1 cup beans and vegetables from pot to processor and purée. Return purée to pot. Stir in wine. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and refrigerate. Bring cassoulet to simmer before continuing.)
  • Smooth top of cassoulet. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle half of crumb mixture over cassoulet. Arrange bell pepper atop crumb mixture. Sprinkle with remaining crumb mixture. Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes.
  • Garnish cassoulet with parsley.

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