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Photo of Pork and fennel cassoulet by WW

Pork and fennel cassoulet

7
Points®
Total Time
1 hr 35 min
Prep
15 min
Cook
1 hr 20 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Pork leg steak, raw

400 g, (Buy 500g), fat trimmed, cut into 3cm pieces

Fennel

1 small, thinly sliced, fronds reserved

Eschalot(s)

6 whole, halved

Shortcut bacon

2 slice(s), (buy 30g), fat trimmed, thinly sliced

Red capsicum

1 medium, cut into 1cm pieces

Garlic

2 clove(s), thinly sliced

Tomato paste

1 tbs

Canned diced tomatoes

400 g

Chicken stock

1 cup(s), (250ml)

Canned cannellini beans, rinsed, drained

1 400g can

Dried breadcrumbs

1 cup(s), (70g), made from fresh, rye sourdough bread

Fresh lemon rind

1 tsp, finely grated

Oil spray

1 x 3 second spray(s)

Kale

100 g, baby leaves

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: Steamed asparagus and baby carrots. TIP: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave.

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