Loire Valley Pork Cassoulet
Source of Recipe
List of Ingredients
- 1 1/2 pounds boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper to taste
- 2 slices bacon or pancetta, diced
- Extra virgin olive oil
- 1 large onion, diced
- 1 carrot, peeled and diced
- 1 cup red wine
- 2 1/2 cups unsalted chicken broth + additional as needed
- 1 baking potato, peeled and cut into small chunks
- 6 garlic cloves, peeled and coarsely chopped
- 1/2 cup diced canned tomatoes, including their juice
- 2 cans (14 ounces each) cannellini beans, drained
- Large sprig fresh rosemary
- 2 to 3 heaping tablespoons soft breadcrumbs, preferably made from rustic country bread
- Preheat the oven to 350°.
- Season the pork shoulder with salt and pepper. Heat a heavy nonstick frying pan over medium-high heat. Add the bacon and lightly brown to render the fat. Push the bacon to one side and add the pork shoulder, browning the meat on all sides. If the pan seems dry, add a little olive oil.
- When the pork is browned, remove it along with the bacon to a covered casserole or Dutch oven.
- Return the pan to medium-high heat, and add the onion and carrot. Add a little olive oil if needed. Cook until softened, about 8 to 10 minutes, and then add to meat mixture.
- Pour the red wine into the frying pan and bring to a boil, stirring to scrape up any browned bits from around the pan. Reduce slightly and then add to the meat and vegetables. Add the chicken broth, potato, garlic and diced tomatoes and their juice to the casserole. Cover and bake for 1 1/2 hours or until the meat is fairly tender.
- Remove the cover and add the beans and rosemary. Return the casserole to the oven and cook, uncovered, for another 30 minutes. The liquid should be quite soupy. If necessary, add water or more broth.
- Stir in the breadcrumbs and return to the oven until the liquid thickens and the breadcrumbs melt into the sauce, about 15 minutes. Or, if your casserole is flame-proof, cook on the stovetop over medium heat, stirring. Adjust seasonings.