Pork and fennel cassoulet
Lean pork leg steak
400 g, (Buy 500g), fat trimmed, cut into 3cm pieces
1 small, thinly sliced, fronds reserved
6 whole, halved
2 slice(s), (buy 30g), fat trimmed, thinly sliced
1 medium, cut into 1cm pieces
2 clove(s), thinly sliced
Canned diced tomatoes
1 cup(s), (250ml)
Canned cannellini beans, rinsed, drained
1 400g can
1 cup(s), (70g), made from fresh, rye sourdough bread
Fresh lemon rind
1 tsp, finely grated
1 x 3 second spray(s)
100 g, baby leaves
- Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a 2 litre (8-cup) capacity flameproof casserole dish over medium-high heat. Cook pork, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same dish over medium heat. Cook fennel and eschalot, stirring, for 5 minutes or until softened. Add bacon, capsicum and garlic and cook, stirring, for 3–4 minutes or until bacon is crisp. Add pork, paste, tomatoes, stock and beans and bring to the boil. Bake, covered, for 45–50 minutes or until pork is tender.
- Combine breadcrumbs and rind in a bowl. Increase oven to 200°C or 180°C fan-forced. Stir kale into pork mixture. Sprinkle with breadcrumb mixture and spray with oil. Bake, uncovered, for 10–12 minutes or until golden. Serve sprinkled with reserved fennel fronds.