Pork Cassoulet

Like a song worm that simply will not go away this recipe has been on an endless loop in my head for the longest time. Maybe because it comes to us from the book “Guy Fieri Food”  or maybe it’s because I’m such a Porkaholic. Either way it looks to be a killer recipe and since I have a very good friend who will be celebrating a birthday very soon I now know what I will make for them.

Now a Cassoulet (ka su le) is a classic French dish that originated with the peasants of old France and was made using whatever was at hand so please feel free to adjust this recipe to suit your own tastes….. I’ve even seen Vegetarian versions of this.

Here’s how we do this one.

Shopping List:

• 1/4 pound thick-cut bacon, cut into 1/2 inch pieces
• 3 pounds pork butt, cut into 2 by 3 inch pieces
• 4 bone-in, skinless chicken thighs (about 1/2 pound)
• 2 teaspoons kosher salt
• 1 tablespoon freshly cracked pepper
• 1 cup peeled and quartered Cipolini onions (about 1/4 pound)
• 1 cup 1/4 inch diced carrots
• 1/2 cup 1/4 inch diced celery
• 1/4 cup roughly chopped garlic
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Four 15 ounce cans cannellini beans, drained
• 1/4 sherry vinegar
• 1/4 chopped flat leaf parsley for garnish

Putting it all together:

1. In a cast-iron Dutch oven over medium-high heat, cook the bacon until just crisp. Transfer with a slotted spoon to a paper-towel lined plate.
2. Season the pork and the chicken with salt and pepper. Add the pork pieces to the bacon fat and brown on all sides over medium high heat, about ten minutes. Set the pork aside on a large plate.
3. Add the chicken thighs to the fat and brown evenly on all sides, 8-10 minutes. Remove and add to the plate with the pork.
4. Add the onions, carrots and celery to the fat and cook for 3-5 minutes or until lightly carmelized. Stir in the garlic and cook for one more minute. Whisk in the flour and cook for two minutes or until golden brown, then add in the stock, bay leaves, thyme and sage, stirring to combine.
5. Put the pork pieces into the sauce and cover. Reduce the heat to medium-low and simmer until the meat is fork tender, about 2 hours. Add the chicken and beans, cover, and simmer for 25 minutes, stirring occasionally.
6. Transfer to a serving platter and remove the bay leaves. Serve hot with a drizzle of the sherry vinegar and a sprinkle of the parsley.

There you have it another “simple but tasty recipe for the grilling season and beyond”. 

Until next time……..

                      Bon Appetit