British pork cassoulet
No-nonsense hearty meal that needs little or no side dishes - a great family meal - by Gary Rhodes
Ingredients
- 14.11 ozstreaky steaks (strips of pork belly ), rind, trimmed
- 1 tbspsunflower or vegetable oil
- 14.11 ozpack of pork sausages (try Cumberland, garlic or sage-flavoured Lincolnshire varieties)
- 4back bacon chops, about 400g/14oz
- 14.11 ozcan cannellini, haricot, butter or mixed beans, drained
- 1 largeOnion, chopped
- 4 mediumcarrots thickly, sliced
- 14.11 ozTomatoes, chopped
- 1bouquet garni 'tea bag'
- about 600ml chicken stock (from a stock cube is fine)
- 0.88 ozfresh white breadcrumbs
- 2Garlic
Instructions
- 1
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.
- 2
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.
- 3
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.)