Those of you who read my blog yesterday (yeah like I’m that deluded) , know I scored a pork product jackpot from a pig roast so I decided to make cassoulet, a wonderful French dish (essentially a classy version of pork & beans) for dinner tonight.
For those squeamish about my enthusiastic use of diced pork skin may substitute for bacon, however the taste is different.
For those enthusiastic about pig skin but were not fortunate enough to have it around, I’ll toss a simple method for preparing it, you can buy the stuff cheap at most local meat markets, especially those that cater to the Caribbean community.
This dish is a great way to use up leftover ham, roasts, even roast beef and isn’t too difficult to make,
So let’s get started.
1 pound or so roast pork, diced
1 pound kielbasi sausage, cooked & diced
1 pound Italian or French garlic sausage cooked & diced
2 onions diced
3 carrots diced
6 stalks of celery diced
1 bell pepper diced
4 tablespoons of diced garlic
2 cups consumme (easily replaced by any stock with unflavored gelatin added)
2 roast pigs feet ( if you’ve got them)
2 cups seasoned bread crumbs
2 cups of wine (red or white, doesn’t matter)
3 cans of Cannilini beans
1 can of kidney beans ( I like to have a bean contrast)
3 cups of tiny cut roast pig skin (using kitchen shears is easiest)
OR 5 strips of cooked crumbled bacon
paprika 3 tablespoons
fresh ground pepper to taste
2 tablespoons of honey
a few shakes of your favorite hot sauce
a splash of red wine vinegar
To prepare, take a oven/stove friendly casserole pan, or dutch oven, then take the carrots, celery, onions, garlic & bell pepper & sweat in some olive oil & the consume.
After a few minutes add the pig’s feet and diced skin (or bacon for the wimpy) and the wine.
Add the seasonings and honey and allow to simmer for a while.
Remove the pigs feet when the carrots are soft, remove all the meat and skin & return it to the pot.
Add the cooked sausage, roast pork & the beans and allow to simmer for 20 minutes or so.
Fold in ½ cup of the seasoned breadcrumbs and simmer a few minutes.
Turn off the heat & allow to rest for an hour, give or take a few minutes and cover the top with the remaining breadcrumbs & sprinkle with a touch more paprika.
Put the dish in an oven preheated to 400 degrees for 30 minutes and allow to cool.
That is my version of cassoulet.
Now should you be hankering’ for some pig skin, you can use either the skin cut from a shoulder roast or if you want to roast skin on it’s own it’ very easy.
Mojo marinade or some citrus juice
Simply rub the pork skin with the spices & liquids and place under your broiler at 350 degrees until it’s crispy; that’s it.
So such are my cassoulet adventures.