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Pork Cassoulet image
Pork Cassoulet

Where to Buy
PREP TIME

mins

COOK TIME

mins

SERVING SIZE

8

Pork Cassoulet image

What You’ll Need

1 lb. PrairieFresh® pork shoulder, braised, cut into chunks
6 slices Daily's® bacon, roughly chopped 1" pieces
8 oz. Daily's® pork link sausage, cut on diagonal
8 oz. Daily's® ham, cut in 1" cubes

Kosher salt and ground black pepper, to taste
2 tsp pork lard
1 large white onion, chopped
4 cloves garlic, crushed
3 whole tomatoes, crushed by hand
1 bouquet garni
2 cups dried breadcrumbs

Beans
1 lb. navy beans
8 oz. salt pork
1 large white onion, chopped
2 bay leaves
4 cloves garlic, crushed
2 carrots, peeled, finely chopped
Water, to cover 
Kosher salt and ground black pepper, to taste

Directions

BEANS
Soak beans overnight and drain. Cut salt pork in 1-inch cubes. Combine all ingredients and cook until beans are tender. Add more water when needed. Cook and remove bay leaves. Season to taste with salt and pepper. 

CASSOULET
Trim fat and skin from pork shoulder and season with kosher salt and black pepper. In a heavy braising pan or oven-proof deep casserole, slowly brown pork shoulder and ham on all sides in pork lard. Add bacon and cook until brown, not crisp. Add link sausage and brown on all sides. Add onion and garlic; saute until light brown. Add tomatoes, cubed ham, bouquet garni and cooked beans with liquid. Cover all with thin layer of breadcrumbs. 

Bake at 350ºF for 1 hour. When crust forms, break and stir into Cassoulet. (Add additional pork stock if needed for additional moisture.) Sprinkle with small amount of breadcrumbs and repeat process every 15 minutes until a total of 7 breaks have been completed. Remove bouquet garni before last breadcrumbs are added. Allow last crust to become golden brown for service. 
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