Pork Belly and Smoked Sausage Cassoulet
Reprinted with permission from Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson Potter, 2014).
Yield: 8 to 10 servings
1 pound dried white beans (Great Northern or cannellini)
2 1/2 pounds fresh pork belly, cut into 1 1/2-inch cubes
2 tablespoons kosher salt, divided
1 tablespoon black pepper, divided
1 pound smoked sausage, cut into 2-inch segments
4 cups diced onions
2 cups diced celery
2 cups diced carrots
8 garlic cloves, minced
5 bay leaves
1 teaspoon red pepper flakes
1 teaspoon chopped fresh thyme
1/2 cup white wine
1 tablespoon tomato paste
3 tablespoons whole-grain mustard
at least 2 quarts chicken broth, divided
Put beans in a large pot and cover with cold water by 6 inches; soak overnight and then drain.
Season pork belly cubes with 1 tablespoon salt and 2 teaspoons pepper. Heat a large pot, preferably cast iron, over medium-high heat.
Sear belly pieces in batches, rolling them around in the pan to brown evenly on all sides, about 10 minutes per batch. Transfer browned cubes to a plate lined with paper towels.
Sauté sausage in rendered belly fat until lightly browned, 2 to 3 minutes. Add onions, celery, carrots, garlic, bay leaves, red pepper flakes, and thyme plus the remaining 1 tablespoon salt and 1 teaspoon pepper. Sauté until vegetables start to soften, about 5 minutes. Pour in wine and simmer to reduce slightly, about 3 minutes. Add tomato paste and mustard and cook, stirring, until ingredients are evenly combined, 2 to 3 more minutes. Return seared pork belly and any accumulated juices to the pot. Add 1 quart chicken broth and bring to a slow simmer, then cover, and simmer for 60 to 70 minutes. The belly will be cooked and slightly tender, but should not be falling apart. About 30 minutes before simmering is complete, preheat oven to 250 degrees.
Add beans and remaining 1 quart broth, or enough to comfortably cover beans by 2 inches. Put in the oven and bake, uncovered, stirring top crust into beans every hour or so, until beans are tender, about 3 1/2 hours. Add a little more broth if needed to keep beans moist and submerged.
Increase the oven temperature to 450 degrees. Cook for another 30 minutes to form a crust on top of bean mixture. Push crust into the middle of the pot. Cook for another 15 minutes to form a new crust. The cassoulet will have a deep brown crust and look rich and delicious. Cool for at least 30 minutes before serving.
1 pound dried white beans (Great Northern or cannellini)
2 1/2 pounds fresh pork belly, cut into 1 1/2-inch cubes
2 tablespoons kosher salt, divided
1 tablespoon black pepper, divided
1 pound smoked sausage, cut into 2-inch segments
4 cups diced onions
2 cups diced celery
2 cups diced carrots
8 garlic cloves, minced
5 bay leaves
1 teaspoon red pepper flakes
1 teaspoon chopped fresh thyme
1/2 cup white wine
1 tablespoon tomato paste
3 tablespoons whole-grain mustard
at least 2 quarts chicken broth, divided
Put beans in a large pot and cover with cold water by 6 inches; soak overnight and then drain.
Season pork belly cubes with 1 tablespoon salt and 2 teaspoons pepper. Heat a large pot, preferably cast iron, over medium-high heat.
Sear belly pieces in batches, rolling them around in the pan to brown evenly on all sides, about 10 minutes per batch. Transfer browned cubes to a plate lined with paper towels.
Sauté sausage in rendered belly fat until lightly browned, 2 to 3 minutes. Add onions, celery, carrots, garlic, bay leaves, red pepper flakes, and thyme plus the remaining 1 tablespoon salt and 1 teaspoon pepper. Sauté until vegetables start to soften, about 5 minutes. Pour in wine and simmer to reduce slightly, about 3 minutes. Add tomato paste and mustard and cook, stirring, until ingredients are evenly combined, 2 to 3 more minutes. Return seared pork belly and any accumulated juices to the pot. Add 1 quart chicken broth and bring to a slow simmer, then cover, and simmer for 60 to 70 minutes. The belly will be cooked and slightly tender, but should not be falling apart. About 30 minutes before simmering is complete, preheat oven to 250 degrees.
Add beans and remaining 1 quart broth, or enough to comfortably cover beans by 2 inches. Put in the oven and bake, uncovered, stirring top crust into beans every hour or so, until beans are tender, about 3 1/2 hours. Add a little more broth if needed to keep beans moist and submerged.
Increase the oven temperature to 450 degrees. Cook for another 30 minutes to form a crust on top of bean mixture. Push crust into the middle of the pot. Cook for another 15 minutes to form a new crust. The cassoulet will have a deep brown crust and look rich and delicious. Cool for at least 30 minutes before serving.