Name: British Pork Cassoulet Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: British
Ingredients: 1.5 pounds pork shoulder, cut into chunks; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves of garlic, minced; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 bay leaf; 2 cans white beans, drained and rinsed; 2 cups chicken or vegetable broth; Salt and pepper to taste; Chopped fresh parsley for garnish

How To Make British Pork Cassoulet

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Preparation: 20 minutes

Cooking: 3 hours

Total: 3 hours and 20 minutes

Serves:

Ingredients

1.5 pounds pork shoulder, cut into chunks
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves of garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
2 cans white beans, drained and rinsed
2 cups chicken or vegetable broth
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Preheat the oven to 325°F (160°C).
Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the pork shoulder chunks and brown them on all sides. Remove the pork from the pot and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables have softened, about 5 minutes.
Stir in the tomato paste, dried thyme, and bay leaf. Cook for another minute.
Return the browned pork shoulder to the pot and add the white beans and broth. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, until the pork is tender and the flavors have melded together.
Remove the bay leaf and season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.