White Bean Bacon & Pork Shoulder Cassoulet

Is there any dish more inviting than a warm bowl of cassoulet? Flavorful and hearty, perfect for fall and winter dinner.

Ingredients

  • boneless pork shoulder  ·  21/2 pound 
  • lardon - sliced slab bacon  ·  3/4 pound 
  • plain crushed panko bread crumbs  ·  1 cup 
  • Herbies Herbs de Provence  ·  1 teaspoon 
  • Williamson Hot Pepper Bacon Jam  ·  1 tablespoon 
  • salt and pepper - to taste  ·   
  • smoked ham hocks  ·  4 
  • salted pork skin removed  ·  5 ounces 
  • large carrots medium diced  ·  5 
  • medium onions medium diced  ·  5 
  • heads of garlic crushed and peeled  ·  21/2 
  • chicken stock  ·  1 cup 
  • roma tomatoes diced medium  ·  4 
  • prosciutto  ·  3/4 pound 
  • dried cannellini beans soaked and picked  ·  4 pounds 
  • duck fat  ·  3/4 cup 
  • Herbies Bouquet Garni (Infusion Bag)  ·  1 

Instructions

Give yourself plenty of time to prepare - this isn't a quick meal but the slow cooking process develops deep, robust flavors and gives the cook ample time to try the wine. It's worth it.

  • Cut pork shoulder in 2 inch cubes and season overnight so some of the water comes out of the meat.
  • In a large rondeau or Dutch oven melt duck fat until it's starting to smoke.
  • Season the pork and ham hock well with salt and pepper.
  • Place the seasoned pork and ham hock in the pan and get a lot of color and crust on the pork.
  • Once colored remove pork and place on a separate resting pan.
  • Same pan, same oil, throw in the lardons (bacon) and prosciutto and cook until it's rendered and crispy.
  • Add the onions, tomato and garlic and deglaze the pan and continuing to cook until the tomatoes have turned to paste.
  • Seasoned with salt and pepper and add in the carrots, continue cooking.
  • Add in the Herbies Herb de Provence and continue cooking.
  • Once the veggies are cooked and in the soaked white beans.
  • Stir to combine the ingredients.
  • Now it’s time to put back in your par cooked meat.
  • Top it with chicken stock to about 2 inches over the beans, drop in your bouquet garni herb sachet and bring it to a boil.
  • Then cut heat and slowly roll the cassoulet for about 2 hours stirring occasionally.
  • Once cooked open up a jar of Williamson Wines Hot Pepper Bacon Jam, scoop a large tablespoon in and stir it into the mix.
  • Move the mix to a plate and sprinkle breadcrumbs on top.

Jenny's Tips: -

  • Cassoulet is best when it’s taken straight from the oven to the table, and served as a hearty one-pot meal. You don’t really need anything else except a loaf of crusty bread, and a full-bodied red wine like our Seduce Cabernet Sauvignon.
  • Cassoulet can be prepared in advance and reheated, perfect for low-stress entertaining.

    Seduce Cabernet Sauvignon

    Seduce Cabernet Sauvignon

    Seduce, a Cabernet Sauvignon from a very warm Sonoma micro-climate expressing power hidden deep behind elegance.

    Bouquet Garni (Infusion Bags)

    Bouquet Garni (Infusion Bags)

    Bouquet Garni simply means a 'bunch of herbs' and is the term used to describe this traditional collection of herbs that are tied together and placed into soups, stews and casseroles while they cooking.

    Herbs de Provence

    Herbs de Provence

    Herbs de Provence is a classic blend of herbs and lavender flowers traditionally used in French cuisine.