Pork leg cassoulet from Trois fois par jour
Pork leg cassoulet

Preparation time 20 minutes

Total time: 3 hours 20 minutes

Ingredients

  1. 30 mL (2 tbsp.) vegetable oil
  2. 1.2 kg (2.5 lb.) pork leg, with or without bone
  3. 2 yellow onions, finely quartered
  4. 3 garlic cloves, chopped
  5. 250 mL (1 cup) celery, cut into 1/2 cm (1/4 in.) pieces
  6. 2 medium-sized carrots, cut into 2.5 cm (1 in.) sections
  7. 180 mL (3/4 cup) diced pancetta
  8. 45 mL (3 tbsp.) tomato paste
  9. 2 (540 mL) cans of white beans, drained and rinsed
  10. 5 mL (1 tsp.) dry mustard 3 bay leaves
  11. 375 mL (1 1/2 cups) chicken stock
  12. 2 sprigs fresh thyme
  13. 4 Toulouse sausages
  14. To taste salt and ground pepper

Directions

  1. Place grill in the bottom of the oven. Preheat oven to 150°C (300°F).

  2. Heat oil in a stewpot over high heat and brown pork on all sides. Remove from heat and set aside.

  3. In the same pot, sauté onions, garlic, celery, carrots, and pancetta for 8 minutes.

  4. Add tomato sauce and continue cooking 2 minutes. Add remaining ingredients, finishing with the browned pork leg.

  5. Bring to a boil, cover, and cook in the oven for 3 hours.

CHEF’S SECRET

The meat is cooked when you can easily detach it from the bone with a fork.

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