Pork Cassoulet
Recipe GLPRe8825bf723f461
A rustic French braise of tender pork spareribs layered with creamy white beans, smoky bacon, and aromatic vegetables, finished with a golden bread-crumb crust. This hearty one-pot meal develops deep, complex flavors as it simmers slowly in the oven.
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Ingredients
2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
1 pound slab bacon, cut into 2-inch pieces
2 medium onions, peeled and chopped
1 large celery stalk, chopped
1/2 medium carrot, peeled and chopped
3 garlic cloves (2 minced, 1 whole)
4 fresh thyme sprigs
2 tablespoons fresh thyme leaves
2 bay leaves
4 cups chicken broth
1 cup white wine
1 (14-ounce) can diced tomatoes with juice
2 (14-ounce) cans white beans, drained and rinsed
Kosher salt
Ground black pepper
2 tablespoons olive oil
1 cup coarse bread crumbs
2 tablespoons fresh parsley, chopped
Directions
Preheat your oven to 375°F.
In a heavy pot or large Dutch oven, combine the spareribs with half of the chopped onions, half of the minced garlic, and the thyme sprigs. Season lightly with salt and pepper.
Cover the pot with a lid or foil and transfer to the oven. Braise for 1 hour and 30 minutes until the pork is very tender.
Remove the pot from the oven and carefully lift out the cooked spareribs, setting them aside on a plate. Discard the thyme sprigs and onion solids.
Place the pot on the stovetop over medium heat. Add the bacon pieces and cook, stirring occasionally, until the bacon is browned and crispy, about 8 to 10 minutes.
Pour off all but about 2 tablespoons of the bacon fat from the pot. Add the celery, carrot, remaining onions, minced garlic, whole garlic clove, thyme leaves, and a pinch of salt and pepper. Cook for 1 to 2 minutes, stirring to soften the vegetables slightly.
Pour in the chicken broth, white wine, and diced tomatoes with their juice. Add the bay leaves and stir to combine. Bring the mixture to a gentle simmer, then add the white beans and the reserved cooked spareribs back into the pot.
In a small bowl, mix together the olive oil, bread crumbs, and chopped parsley until well combined.
Sprinkle the bread-crumb mixture evenly over the surface of the cassoulet. Transfer the pot to the oven and bake uncovered for 1 hour. Every 15 minutes or so, press the bread crumbs gently into the liquid with the back of a spoon to help them absorb the flavorful broth and create a thickened sauce.
Remove from the oven and allow the cassoulet to cool for a few minutes before serving. The internal temperature of the pork should reach 165°F for food safety.
