PORK CASSOULET
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
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.
BRITISH PORK CASSOULET
No-nonsense hearty meal that needs little or no side dishes - a great family meal - by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Quickly pan-fry the strips of pork belly in the oil, followed by the sausages and back bacon chops, until well browned.
- Mix together the beans, onion, garlic, carrots and tomatoes in a bowl. Starting with a spoonful of the veg, inter-layer the vegetable mix and meats in a deep braising pan (about 3 litres capacity, 7.5cm deep, preferably one that will go on top of the stove - see Gary's tip, below). Place the bouquet garni in the centre as everything is being stacked.
- Pour just enough chicken stock on top to almost cover, then bring to a simmer on top of the stove (see Gary's tip). Sprinkle the breadcrumbs over the top and braise in the oven for about 1hr 20- 1hr 30 mins, until the meats are all tender and the top is golden brown. If the stock reduces while braising, simply pour a little more on top to moisten. Remove from the oven and allow to settle for 5 mins before serving. (Remember to take out the bouquet garni.)
Nutrition Facts : Calories 911 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 7.5 milligram of sodium
CREAMY PORK & PEAR CASSOULET
Pork loin and pear slices in a cider and double cream sauce make for a wonderful autumnal dinner for four
Provided by Katie Marshall
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
- Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
- Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.
Nutrition Facts : Calories 459 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.1 milligram of sodium
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5/5 (2)Total Time 1 hr 30 minsCategory DinnerCalories 422 per serving
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