Pork Cassoulet With Pork Confit And Winter Tomato Sauce
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
56
Spice
62
Sweetness
52
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
6 large
Thyme (fresh sprigs)1 medium
Onion (skin on)2 tsps
Coarse Kosher Salt2 tsps
Ground Black Pepper1 cup
Olive Oil2 cups
Onion (chopped)2 cups
White Wine (dry)1360 g
Sweet Italian Sausage2 cups
Breadcrumbs (coarse fresh)Directions:
1
For beans: Bring 4 quarts water to boil in large pot
2
Add beans
3
Boil 3 minutes
4
Remove pot from heat, cover, and let stand 1 hour
5
Drain; return beans to pot
6
Using kitchen string, tie parsley, thyme, and bay leaves in double layer of cheesecloth; add to pot
7
Add remaining 4 quarts water, pancetta, onion, garlic, salt, and pepper to beans; bring to boil
8
Reduce heat, cover, and simmer over medium-low heat until beans are just tender, 1 to 1 1/2 hours
9
Drain beans, reserving 2 cups cooking liquid
10
Discard herb bundle, onion, and garlic
11
Transfer pancetta to work surface (reserve pancetta for wine sauce)
12
Bring 4 quarts water to boil in large pot
13
Add beans
14
Boil 3 minutes
15
Remove pot from heat, cover, and let stand 1 hour
16
Drain; return beans to pot
17
Using kitchen string, tie parsley, thyme, and bay leaves in double layer of cheesecloth; add to pot
18
Add remaining 4 quarts water, pancetta, onion, garlic, salt, and pepper to beans; bring to boil
19
Reduce heat, cover, and simmer over medium-low heat until beans are just tender, 1 to 1 1/2 hours
20
Drain beans, reserving 2 cups cooking liquid
21
Discard herb bundle, onion, and garlic
22
Transfer pancetta to work surface (reserve pancetta for wine sauce)
23
For wine sauce: Heat olive oil in heavy large saucepan over medium-high heat
24
Add onions to pot and sauté until tender and beginning to brown, about 5 minutes
25
Add wine; boil until liquid is reduced by half, stirring occasionally, about 6 minutes
26
Add reserved juices from confit
27
Bring to boil; reduce heat to medium and simmer 15 minutes
28
Meanwhile, cut reserved pancetta into 1/2-inch cubes
29
Heat heavy medium skillet over medium-high heat; add pancetta and sauté until beginning to turn brown and crisp, about 4 minutes
30
Using slotted spoon, transfer pancetta to wine sauce
31
Add Winter Tomato Sauce to pot; season to taste with salt and pepper
32
Heat olive oil in heavy large saucepan over medium-high heat
33
Add onions to pot and sauté until tender and beginning to brown, about 5 minutes
34
Add wine; boil until liquid is reduced by half, stirring occasionally, about 6 minutes
35
Add reserved juices from confit
36
Bring to boil; reduce heat to medium and simmer 15 minutes
37
Meanwhile, cut reserved pancetta into 1/2-inch cubes
38
Heat heavy medium skillet over medium-high heat; add pancetta and sauté until beginning to turn brown and crisp, about 4 minutes
39
Using slotted spoon, transfer pancetta to wine sauce
40
Add Winter Tomato Sauce to pot; season to taste with salt and pepper
41
For cassoulet: Preheat oven to 400°F
42
Heat 2 heavy large skillets over medium heat
43
Divide sausages among skillets; cover and cook until brown and cooked through, turning occasionally, about 20 minutes
44
Transfer sausages to work surface
45
Cool slightly, then cut into 2-inch pieces
46
Spoon 1/3 of beans (about 4 cups) into 8-quart ovenproof pot, spreading in even layer
47
Arrange half of confit and half of sausages over beans
48
Pour 1/3 of wine sauce (about 2 1/3 cups) over meat
49
Spoon half of remaining beans (about 4 cups) over sauce
50
Arrange remaining confit and sausages over beans
51
Pour half of remaining sauce over meat (about 2 1/3 cups)
52
Spoon remaining beans over sauce, then pour remaining sauce over beans
53
(Can be prepared 2 days ahead
54
Cover cassoulet and reserved cooking liquid separately and chill
55
Let stand at room temperature 2 hours before continuing
56
) Drizzle enough reserved bean cooking liquid over beans to barely submerge if needed
57
Sprinkle breadcrumbs over
58
Drizzle breadcrumbs with olive oil
59
Bake cassoulet uncovered until bubbling around edges and crumbs are beginning to brown, about 1 hour
60
Preheat oven to 400°F
61
Heat 2 heavy large skillets over medium heat
62
Divide sausages among skillets; cover and cook until brown and cooked through, turning occasionally, about 20 minutes
63
Transfer sausages to work surface
64
Cool slightly, then cut into 2-inch pieces
65
Spoon 1/3 of beans (about 4 cups) into 8-quart ovenproof pot, spreading in even layer
66
Arrange half of confit and half of sausages over beans
67
Pour 1/3 of wine sauce (about 2 1/3 cups) over meat
68
Spoon half of remaining beans (about 4 cups) over sauce
69
Arrange remaining confit and sausages over beans
70
Pour half of remaining sauce over meat (about 2 1/3 cups)
71
Spoon remaining beans over sauce, then pour remaining sauce over beans
72
(Can be prepared 2 days ahead
73
Cover cassoulet and reserved cooking liquid separately and chill
74
Let stand at room temperature 2 hours before continuing
75
) Drizzle enough reserved bean cooking liquid over beans to barely submerge if needed
76
Sprinkle breadcrumbs over
77
Drizzle breadcrumbs with olive oil
78
Bake cassoulet uncovered until bubbling around edges and crumbs are beginning to brown, about 1 hour
79
Market Tip: Emergo beans can be purchased through chefshop
80
Com, and heirloom French horticultural beans can be purchased through beanbag
81
Net
82
If you can't find them, Great Northern beans or cannellini (white kidney beans) will also work
83
Emergo beans can be purchased through chefshop
84
Com, and heirloom French horticultural beans can be purchased through beanbag
85
Net
86
If you can't find them, Great Northern beans or cannellini (white kidney beans) will also work