Pork Belly And Smoked Sausage Cassoulet
- 1 pound dried white beans (Great Northern or cannellini)
- 2½ pounds fresh pork belly, cut into 1½-inch cubes
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 pound smoked sausage, cut into 2-inch segments
- 4 cups diced onions
- 2 cups diced celery
- 2 cups diced carrots
- 8 garlic cloves
- 5 bay leaves
- 1 teaspoon red pepper flakes
- 1 teaspoon chopped fresh thyme
- ½ cup white wine
- 1 tablespoon tomato paste
- 3 tablespoons whole-grain mustard
- About 2 quarts chicken broth
- Prep: -
- Cook: -
- Serves: 8
- 1. Put the beans in a large pot and cover with cold water by 6 inches; soak overnight and then drain.
- 2. Season pork belly cubes with 1 tablespoon of the salt and 2 teaspoons of the pepper. heat a large pot, preferably cast iron, over medium-high heat.
- 3. Heat the oven 250 degrees.
- 4. Sear the belly pieces in batches, rolling them around in the pan to brown evenly on all sides, about 10 minutes per batch. Transfer the browned cubes to a plate lined with paper towels.
- 5. Saute the sausage in the rendered belly fat until lightly browned, 2 to 3 minutes. Add the onion, celery, carrots, garlic, bay leaves, red pepper flakes, and thyme plus the remaining 1 tablespoon salt and 1 teaspoon pepper. Saute until the vegetables start to soften, about 5 minutes. Pour in the wine and simmer to slightly reduce, about 3 minutes. Add the tomato paste and mustard and cook, stirring, until the ingredients are evenly combined, 2 to 3 more minutes.
- 6. Return the seared pork belly and any accumulated juices to the pot. Add 1 quart of the chicken broth and bring to a slow simmer, then cover, and simmer for 60 and 70 minutes. The belly will be cooked and slightly tender, but should not be falling apart.
- 7. Add the beans and remaining 1 quart broth, or enough to comfortably cover the beans by 2 inches. Put in the oven and bake, uncovered, stirring the top crust into the beans every hour or so, until the beans are tender, about 3½ hours. Add a little more broth if needed to keep the beans moist and submerged.
- 8. Increase the oven temperature to 450 degrees. Cook for another 30 minutes to form a crust on top of the bean mixture. Push the crust into the middle of the pot. Cook for another 15 minutes to form a new crust. The cassoulet will have a deep brown crust and look rich and delicious. Cool for at least 30 minutes before serving.
recipes/casserole/pork_belly_and_smoked_sausage_cassoulet.txt · Last modified: 2018/07/22 06:26 (external edit)