Pork Cassoulet
For the Beans:
1lb dry white beans, these can be great northern, flageolet, or cannellini
1 bouquet garni tied in cheesecloth with
– 4 sprigs thyme
– 4 sprigs rosemary
– 2 bay leaves
1 stalk of celery, cut into 1” chunks
1 large carrot, cut into 1” chunks
4 garlic cloves, peeled
coarse kosher salt and fresh black pepper to taste
1 medium yellow onion cut in half
1/2 lemon (deseeded)
1 small ham hock
Cover beans in water by 3-4 inches and soak overnight. Before cooking the following day, drain beans and add them to a large stock pot, covering with 3 inches of fresh water. Add remaining ingredients and bring to a simmer. Allow beans to cook about 30 minutes or until tender. After the beans are done, remove the bouquet garni, vegetables, and ham hock, then drain the beans, reserving the cooking liquid.
For the Pork:
4 pork shanks, each weighing about 12-14 ounces
1lb pork neck/coppa, cut into 1” cubes (can substitute shoulder or picnic)
8oz pork kielbasa
4oz smoked back bacon or belly, cut into medium strips
1 quart chicken stock
1 cup kale, stemmed and cut into 1/2” ribbons
1/2 cup carrots, cut into 1/4” half-moons
1/2 cup parsnips, cut into 1/4” half-moons
1/2 cup celery, small diced
1/2 cup onion, small diced
4 cloves garlic, minced
4 cups white wine
4 Tbl brown sugar
2 cups toasted bread crumbs or panko
Cooking oil (we use rice bran for its neutral flavor and high smoke point)
parmesan
salt and pepper as needed
choice of grilled bread for serving
In a large bowl, toss the pork coppa and shanks with salt, pepper, and brown sugar until thoroughly coated. In a large skillet, starting with the shanks, begin browning until all sides are throughly caramelized. Remove and set the shanks aside and repeat the process with the coppa removing any cubes that brown quicker than others. After all the pieces have been set aside from the skillet, deglaze with 1 to 2 cups of white wine using a wooden spoon or heat-resistant spatula to help release the caramelized fond. Reserve the white wine-fond that is left in the skillet.
Heat a large, heavy-bottomed pot on medium-high. Add your cooking oil. When the oil begins to shimmer, add the diced bacon and vegetables and start to sweat until the bacon begins to brown and the vegetables start to soften. Deglaze with the remaining cup of white wine and add the four shanks, gently pushing down to allow the bacon and vegetable mixture to partially fill in the space around the shank. Next, fill in the remaining pork coppa and kielbasa. Gently stir together until the wine begins to reduce then add the chicken stock and 2 cups of reserved liquid from the cooked beans. Cover pork and vegetables by 2 inches of liquid using water if necessary to make up the difference. Reduce to a simmer, cover, and check every 15 minutes until the liquid reduces and the meat and vegetables are just barely covered. Check to make sure the pork is fork-tender. If not add more liquid and bring to a simmer. Should take about an hour. Once the meat is tender add the cooked beans and remaining bean liquid and bring to a simmer or until the beans are hot. Add Salt and Pepper as needed for taste.
Using a slotted spoon, serve into a large bowl, then ladle the cooking liquid over the dish. Cover with toasted bread crumbs and grate parmesan over the top and finish with your favorite grilled bread.