Pork Cassoulet

Ingredients

• 4 tbsp goose fat
• ¾ lb pork shoulder
• 1 large onion
• 10 clove garlic
• 1 carrot
• 1 tsp fennel seeds
• 2 tbsp red wine vinegar
• 2½ cup vegetable broth
• 1 tbsp tomato paste
• 2 sprig rosemary
• ¼ cup fresh parsley
• 14 oz haricot beans (canned)
• 2 tbsp breadcrumbs
• ½ tsp olive oil
• 4 slice crusty bread (optional)
• 1 head broccoli (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 275°F (140°C). Heat goose fat in a large ovenproof pot with a lid over high heat.
2. Add diced pork to the pot and sear for a few minutes until browned on all sides. Reduce heat to low, then add sliced onion, whole garlic cloves, sliced carrot, and fennel seeds. Cook gently for a few minutes until vegetables soften.
3. Pour in red wine vinegar, scraping up any browned bits from the bottom of the pan. Add vegetable broth, tomato paste, half of the rosemary, and half of the parsley. Bring to a boil, then simmer for 10 minutes.
4. Season with salt and pepper. Cover the pot with a lid and transfer to the preheated oven for 2 hours, stirring occasionally. Remove the lid for the final hour of cooking.
5. Add the haricot beans to the pot during the last 30 minutes of oven cooking.
6. Remove the pot from the oven and preheat your broiler. Scatter the remaining herbs and breadcrumbs over the top, then drizzle with olive oil.
7. Broil for 5-10 minutes, watching carefully, until the breadcrumbs are golden and crisp.
8. Serve hot with crusty bread and green vegetables like broccoli, if desired.