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Pork and Apple Cassoulet
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PORK AND APPLE CASSOULET

I used boneless pork shoulder ribs for this recipe. They’re also sometimes called “country-style ribs”. If you can’t find them use a pork shoulder roast or chops. Pork should is also referred to as ‘pork butt’. This is the best part of the animal for stews and casseroles as the longer, moist cooking makes the meat so tender.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: French
Servings: 6
Calories: 395kcal
Author: Lovoni

Ingredients

US Customary - Metric
  • 2 tablespoons olive oil
  • 1 3/4 lbs boneless pork shoulder ribs, pork shoulder or shoulder, cubed
  • 1 medium onion, diced
  • 4 garlic cloves, crushed
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 3/4 cup diced ham
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh rosemary
  • 2 carrots, sliced
  • 2 apples, peeled, cored and chopped
  • 15 oz can navy beans, rinsed and drained
  • 3/4 – 1 cup Panko breadcrumbs
  • Chopped fresh parsley, to serve
  • Crusty bread, to serve
  • Steamed green beans or a simple mixed salad greens, to serve

Instructions

  • Preheat the oven to 350°F (180°C).
  • Heat the oil in a large, deep ovenproof skillet over medium-high heat. Brown the pork in batches for about 5 minutes each batch until golden. Remove to a plate.
  • Add a little more oil to the pan if necessary. Add the onion and cook, over medium-high heat, for 5 minutes, stirring occasionally until softened. Add the garlic and cook for 1 minute until fragrant and softened.
  • Add the wine and bring to a boil. Let boil for 2 minutes to cook off the alcohol taste. Add the broth, ham, mustard, salt, pepper, rosemary, carrot, apple, beans and pork. Stir to combine. Bring a boil. Cover and cook in the preheated over for 1 1/2 to 2 hours until pork is very tender and sauce is thickened a bit.
  • Sprinkle with breadcrumbs and return to the oven for a further 15 to 20 minutes or until the breadcrumbs are golden. Or, to save time, place under a broiler, about 6 to 7 inches away from the heat source for a couple of minutes until browned, taking care to not burn the crumbs. Sprinkle with parsley. Serve with crusty bread, steamed beans or salad.

Nutrition

Calories: 395kcal | Carbohydrates: 29g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 1296mg | Potassium: 960mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3430IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg