Oh my, this is the first recipe I've tried from Mother's Day book, Pintxos by Chef Gerald Hirigoyen and is it ever wonderful!! A couple of disclaimers - didn't want to go to the store, so used black beans instead of Cannellini beans. And I probably won't make the ham dust tonight, but will for sure another time - sounds like fun. Oh, and one more thing mentioned in the forward - you 'can' use olive oil, but per Chef Hirigoyen, duck fat unites the flavors and gives the finished dish a better texture (Jean: and it tastes so good!).
So if anyone has a little bit of pork belly left from making bacon...
* Exported from MasterCook *
Poor Man's Cassoulet - Pintxos - Chef Hirigoyen
1/3 cup rendered duck fat (see Sources) or olive oil
1 piece skinless pork belly (about 1 pound)
1/2 cup coarsely chopped peeled carrots
1/2 cup coarsely chopped celery
6 garlic cloves -- chopped
1 teaspoon black peppercorns
1 teaspoon dried juniper berries
2 whole cloves
1 large , ripe tomato, cored and cut into - 3/4 inch cubes
2 tablespoons tomato paste
2 cups dried Cannellini beans -- picked over, rinsed, soaked, and drained (see page 173)
3 cups Chicken Stock (page 175) -- Veal Stock (page 185), or good quality commercial chicken or veal stock (see Sources)
Bouquet garni of 3 or 4 thyme sprigs -- 1 bay leaf, and 4 or 5 sprigs flat-leaf parsley, wrapped in a cheesecloth sachet or tied with kitchen twine
Kosher salt and freshly ground black pepper
1/2 cup homemade coarse or fine fresh bread crumbs -- (1/2 to 3/4)
1/3 cup ham dust (optional)
2 T. chopped fresh flat-leaf parsley
In a large casserole or Dutch oven, heat the duck fat over medium-high heat. When the fat is hot, add the pork belly
and cook on the first side for 2 to 3 minutes, or golden brown. Using tongs, turn and cook on the second side for about 2 minutes, or until golden brown. Transfer to a plate.
Add the carrots, celery, garlic, peppercorns, juniper berries, and cloves to the pot and cook, stirring occasionally, for about 5 minutes, or until the vegetables have just begun to color.
Add the tomato, tomato paste, beans, stock, bouquet garni, and some salt and pepper and stir to dissolve the tomato paste and mix the ingredients well. Return the pork belly to the pot and bring the mixture to a boil.
Decrease the heat to maintain a low simmer, cover, and cook for 1 1/2 hours, or until the beans are tender but not falling apart and the pork belly is tender when pierced with a fork.
Remove from the heat. Remove and discard the bouquet garni. Transfer the pork to a cutting board and slice it into pieces 1/2 inch thick. Stir the pork back into the beans. (At this point, the dish can be cooled, covered, and refrigerated for up to 5 days. Rewarm on the stove top until just warmed through before continuing.)
To serve, preheat the broiler. Transfer the beans to a shallow, broiler-proof 9 by l3-inch baking dish or divide among 6 shallow baking dishes, each about 5 inches in diameter and 1 inch deep.
Sprinkle the tops) evenly with the bread crumbs and ham dust. Broil for about 2 minutes, or until the bread crumbs are golden. Garnish with the parsley and serve hot.
TO DRINK
Sometimes when you are not sure whether a rich white or a light red would be better, a serious dry rose is the perfecr choice. That is the case with this dish. Sip a Navarre rose made from Garnacha grapes. You may enjoy it so much that a siesta will be in order. L D F
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So if anyone has a little bit of pork belly left from making bacon...
* Exported from MasterCook *
Poor Man's Cassoulet - Pintxos - Chef Hirigoyen
1/3 cup rendered duck fat (see Sources) or olive oil
1 piece skinless pork belly (about 1 pound)
1/2 cup coarsely chopped peeled carrots
1/2 cup coarsely chopped celery
6 garlic cloves -- chopped
1 teaspoon black peppercorns
1 teaspoon dried juniper berries
2 whole cloves
1 large , ripe tomato, cored and cut into - 3/4 inch cubes
2 tablespoons tomato paste
2 cups dried Cannellini beans -- picked over, rinsed, soaked, and drained (see page 173)
3 cups Chicken Stock (page 175) -- Veal Stock (page 185), or good quality commercial chicken or veal stock (see Sources)
Bouquet garni of 3 or 4 thyme sprigs -- 1 bay leaf, and 4 or 5 sprigs flat-leaf parsley, wrapped in a cheesecloth sachet or tied with kitchen twine
Kosher salt and freshly ground black pepper
1/2 cup homemade coarse or fine fresh bread crumbs -- (1/2 to 3/4)
1/3 cup ham dust (optional)
2 T. chopped fresh flat-leaf parsley
In a large casserole or Dutch oven, heat the duck fat over medium-high heat. When the fat is hot, add the pork belly
and cook on the first side for 2 to 3 minutes, or golden brown. Using tongs, turn and cook on the second side for about 2 minutes, or until golden brown. Transfer to a plate.
Add the carrots, celery, garlic, peppercorns, juniper berries, and cloves to the pot and cook, stirring occasionally, for about 5 minutes, or until the vegetables have just begun to color.
Add the tomato, tomato paste, beans, stock, bouquet garni, and some salt and pepper and stir to dissolve the tomato paste and mix the ingredients well. Return the pork belly to the pot and bring the mixture to a boil.
Decrease the heat to maintain a low simmer, cover, and cook for 1 1/2 hours, or until the beans are tender but not falling apart and the pork belly is tender when pierced with a fork.
Remove from the heat. Remove and discard the bouquet garni. Transfer the pork to a cutting board and slice it into pieces 1/2 inch thick. Stir the pork back into the beans. (At this point, the dish can be cooled, covered, and refrigerated for up to 5 days. Rewarm on the stove top until just warmed through before continuing.)
To serve, preheat the broiler. Transfer the beans to a shallow, broiler-proof 9 by l3-inch baking dish or divide among 6 shallow baking dishes, each about 5 inches in diameter and 1 inch deep.
Sprinkle the tops) evenly with the bread crumbs and ham dust. Broil for about 2 minutes, or until the bread crumbs are golden. Garnish with the parsley and serve hot.
TO DRINK
Sometimes when you are not sure whether a rich white or a light red would be better, a serious dry rose is the perfecr choice. That is the case with this dish. Sip a Navarre rose made from Garnacha grapes. You may enjoy it so much that a siesta will be in order. L D F
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com